Middle eastern roasted cauliflower, pesto and cumin yogurt plate

Hi there !

A long time since I posted anything… Enjoying my visitors has been my priority I confess 🙂

But as promised on my IG posts, I am updating the blog today to share a few recipes .

This one is really super super easy.

Recipe below. Hope you’ll enjoy !

INGREDIENTS (serves 2)

• 1 large cauliflower head, cut into florets (ensure you get regular sized ones)
• 2 tbsp olive oil
• 1 tablespoon ground cumin
• 2 teaspoons turmeric
• 1 teaspoons crushed red pepper (or more if you like it hot 🙂
• Pinch Sea salt

Cumin yogurt sauce: 

• 1/2 cup greek yogurt (or plant based for vegan option) + 1/2 teaspoon ground cumin, a pinch of sea salt and ground pepper.

Directions

1. Preheat the oven to 180°C fan forced. In a small bowl, combine the oil, cumin, turmeric, crushed red pepper and 1/2 teaspoon of salt. Add the cauliflower florets and stir well to get all of them coated.
2. On a large rimmed baking sheet, spread the cauliflower in an even layer and bake for about 30/35 min, until browned, tender but still firm (stir after 15/20 min).
3. Take it out from the oven and cool it down.
4. Once cool, top with cumin yogurt, homemade pesto (recipe in “dressings” http://chickpeaandberries.com/vegan-walnut-pesto-recipe/), pomegranate, silvered almonds an chopped cilantro 

Nb: you can prepare everything the day before so you only have to dress up the plates on the day you want to eat it !

Roasted cauliflower keeps well for 2 days in the fridge, same for the yogurt sauce.