Roast Spiced Cauliflower with Tahini Yogurt Dressing
Prep 15 mins | Cook 30 mins | Serves 4 as a side dish
- 1⁄4 cup olive oil
- 2 garlic cloves, finely crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbs lemon juice
- 1 medium cauliflower, trimmed and cut into large florets*
- Baby spinach leaves, to serve
TAHINI YOGHURT DRESSING
- 1⁄2 cup thick natural yoghurt
- 1 tbs tahini
- 1 tsp lemon juice
* You’ll need about 600g trimmed cauliflower florets
Combine oil, garlic, cumin, coriander and lemon juice in a large bowl. Season with salt and pepper. Stir to combine. Add cauliflower and using your hands, toss to evenly coat in mixture.
Line a large baking tray with non-stick baking paper. Arrange cauliflower mixture in a single layer on tray. Roast, tossing once, for 25-30 minutes until just tender.
Meanwhile, to make dressing, combine yoghurt, tahini and lemon juice in a bowl. Whisk until well combined. Season with salt and pepper to taste. Spoon into a serving bowl.
Arrange cauliflower on a serving platter. Serve with tahini yoghurt dressing and baby spinach leaves.