This is the cauliflower you should make for somebody who doesn't like, or doesn't think they like, cauliflower. Serve with rice or naan.
Ingredients
| 1 ¼ cups | Greek yoghurt |
| 6 Tbsp | Extra virgin olive oil |
| 2 Tbsp | Paprika |
| 1 tsp | Spanish smoked paprika, (sweet or hot) |
| 1 Tbsp | Garam masala (Main) |
| 2 tsp | Ground turmeric |
| 1 tsp | Salt |
| 2 tsp | Honey |
| 1 tsp | Chilli powder |
| 1 whole | Cauliflower, cored and divided into florets (Main) |
| 1 handful | Coriander, for garnish |
Directions
- Preheat the oven to 200 degrees.
- Whisk together the yogurt, oil, spices and honey in a mixing bowl to form a smooth marinade. Transfer half of it to a small saucepan.
- Add the cauliflower to a bowl with the remaining marinade and toss to coat thoroughly, then transfer florets to a lined baking try. Roast for 25 minutes or until fork-tender. Start checking at 20 minutes; when the cauliflower is almost done, place the saucepan with the remaining marinade over medium-low heat. Gently cook it until hot, being careful not to let it boil. Turn off the heat and cover to keep warm.
- Pour the warm marinade over the roasted florets; season to taste.
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