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Spiced cauliflower with pomegranate and tahini

Name: Spiced cauliflower with pomegranate and tahini
Yield: 4
Ingredients: ½ Cauliflower, florets removed (Main); 1 Tbsp Olive oil; ½ tsp Curry powder; ½ tsp Cumin; 1 bunch Fresh basil, or lemon basil if you can get it; ½ cup Natural yoghurt, or Greek yoghurt; 1 tsp Tahini; 1 squeeze Lemon juice; 1 Tbsp Pomegranate seeds; 1 Tbsp Roasted almonds, chopped

for 4 people

Michael Craig

Delaney Mes

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Inspired by Yotam Ottolenghi, this recipe is a Kiwi twist to a Middle Eastern specialty. Serves 4 as a side.

½	Cauliflower, florets removed (Main)
1 Tbsp	Olive oil
½ tsp	Curry powder
½ tsp	Cumin
1 bunch	Fresh basil, or lemon basil if you can get it
½ cup	Natural yoghurt, or Greek yoghurt
1 tsp	Tahini
1 squeeze	Lemon juice
1 Tbsp	Pomegranate seeds
1 Tbsp	Roasted almonds, chopped

In a roasting tray, toss together the cauliflower, olive oil, curry powder and cumin. Roast for about 15-20 minutes at about 200C.
Remove from oven and place in a bowl. Set aside.
In a small bowl, mix together the yoghurt, tahini, lemon juice, and salt and pepper. Taste and adjust as necessary.
Tear up the basil leaves and add to the cauliflower. Mix together gently.
Place the cauliflower on your serving dish, Dollop over the tahini yoghurt, then add the pomegranate seeds and almonds. Garnish with more basil and serve.