INGREDIENTS
- A bowl of yoghurt (you can adjust the amount to your preference)
- 1 tablespoon honey
- 2 large garlic cloves
- A thumb-sized piece of fresh ginger (optional; adjust to your preference)
- Half a lemon
- Salt, black pepper, red pepper flakes, cumin
- A whole cauliflower
- Dill
- Pomegranate seeds
- A handful of pine nuts roasted in a little olive oil
- Fried onion (dice half an onion into small cubes, fry in a little olive oil until it turns a dark colour, then drain)
INSTRUCTIONS
- Cut the cauliflower from the base and separate it into florets.
- Arrange the florets on a baking tray lined with parchment paper.
- Sprinkle the mixed spices over the cauliflower (reserve some spices to sprinkle over the dish when serving or make a bit more).
- Drizzle olive oil over the cauliflower and roast in the oven at approximately 180-200 degrees Celsius until the cauliflower slightly changes colour.
- Mix the yoghurt with honey, spices, half a lemon juice, grated garlic, and grated ginger.
- Place the roasted cauliflower in a deep serving dish.
- Top with the yoghurt mixture, fried onion, dill, pomegranate seeds, and roasted pine nuts.
