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Turmeric cauliflower with split peas and yoghurt

Name: Turmeric cauliflower with split peas and yoghurt
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Cauliflower, cut into small florets (Main); 3 Tbsp Vegetable oil; 4 tsp Ground turmeric (Main); ½ cup Red split peas (Main); 1 bunch Fresh coriander; 8 Roti; ¾ cup Greek yoghurt, plain, unsweetened (Main); 1 Lime, juiced; 1 Tbsp Chopped fresh coriander

25 min

for 4 people

Babiche Martens

Amanda Laird

Food writer

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1	Cauliflower, cut into small florets (Main)
3 Tbsp	Vegetable oil
4 tsp	Ground turmeric (Main)
½ cup	Red split peas (Main)
1 bunch	Fresh coriander
8	Roti

¾ cup	Greek yoghurt, plain, unsweetened (Main)
1	Lime, juiced
1 Tbsp	Chopped fresh coriander

To make dressing, combine yoghurt, lime and coriander. Season to taste.
Preheat oven 200C. Toss cauliflower with oil, turmeric and season. Roast 20-25 minutes until cauliflower is looking golden and crispy.
Cook split peas in boiling water for approximately 10 minutes until tender, drain and in a large bowl combine with cauliflower and coriander leaves. Season and gently mix through yoghurt dressing to taste. Serve with warmed roti.