Everyone seemed to be loving my last cauliflower recipe I couldn’t just end it there! The recipe is so easy and is bursting with flavour.
Prep Time – 20 minutes
Cook Time – 40 minutes
Servings – 4
Ingredients
- 1 head of cauliflower
- avocado oil
- 2 tsp paprika
- sea salt and pepper to taste
- 3 tbsp tahini
- 2 tbsp greek yoghurt
- juice from half a lemon
- splash of water
- pomegranate seeds (for topping)
- mint (finely chopped)
Instructions
- Preheat oven to 425F and line a baking sheet with parchment paper. Take the cauliflower head and cut into bite size pieces. Lay on the baking sheet and drizzle with a high heat oil (I used avocado oil), sprinkle with paprika, sea salt and pepper. Place in the oven for 40 minutes.
– - In a bowl, mix together the Greek yoghurt, tahini, lemon juice, water and some salt and pepper and mix until you get your desired texture. If too thick, just add more water and stir well.
– - Once the cauliflower is done baking, drizzle the tahini over the cauliflower. Top with the pomegranate seeds, fresh mint and lemon. Serve hot.
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