CAULIFLOWER WITH ALMOND YOGHURT SAUCE


In recent times, there seems to be a buzz surrounding this humble vegetable. Cauliflower rice, cauliflower steaks, cauliflower pizza, it really has become a crazy popular inclusion on menus around the world! I really love the wow factor though that surrounds this vegetable when it's roasted whole. On its own, it can be drab and boring, however it becomes a hero of the table by simply adding an almost too easy yoghurt and almond sauce along with some colourful fresh herbs and pomegranate arils. Perfect as a side dish or hearty enough to have as a main, it really is a delicious vegetarian dish that I'm sure you will return to time and time again!



INGREDIENTS

1 whole cauliflower head

2 tablespoons extra virgin olive oil

½ teaspoon sea salt flakes

3-4 grinds of freshly ground black pepper


For the sauce:

½ cup full fat Greek yoghurt

¼ cup almond butter (or almond spread)

2 cloves garlic, crushed

1 tablespoon honey

½ teaspoon ground cumin


Toppings:

1 cup fresh herb leaves (mix of parsley, mint and oregano), roughly chopped

¼ cup flaked almonds, toasted

¼ cup fresh pomegranate arils



METHOD

PREHEAT the oven to 180C.


TRIM off the outer leaves of the cauliflower and cut away at the stalk so that it will sit flat. Cut a cross in the base of the stalk.


PLACE the cauliflower in a microwave and oven safe dish. Place two tablespoons of water in the bottom and cover tightly with plastic wrap. Place in the microwave and cook for 10 minutes.


AFTER that time, being careful not to burn yourself from the steam, remove and discard the plastic wrap.


DRIZZLE the two tablespoons of oil over the cauliflower and add the salt and pepper.


PLACE the dish in the oven uncovered and allow to roast for 35-40 minutes (depending on the size of the cauliflower) or until a paring knife easily goes through the stalk.


TO make the sauce combine the yoghurt, almond butter, garlic, honey and cumin in a small bowl and stir well to combine.


TO serve, place the cauliflower on it's serving plate and scatter some fresh herbs over the top.


POUR the sauce over then add about half of the toppings.


SLICE the cauliflower and serve alongside the remaining toppings for everyone to add as much of each as they fancy!









WORDS | PHOTOGRAPHY | STYLING

Helen Vlahakis of Mumma's Country Kitchen, TLSE Food Contributor

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