Ingredients
1 Large Cauliflower
1 tbsp Curry Powder
1 tsp Turmeric
Salt and Pepper
Dressing:
4 tbsp Tahini
1 Garlic Clove (crushed)
1 Lemon (juice)
3 tbsp Yoghurt
1 tsp of Mustard
2 tbsp Mango Chutney
Salt and Pepper
Toppings:
4 Spring Onions
25g Fresh Coriander
Toasted Flaked Almonds
Directions
Chop up the cauliflower into florets and place it on a baking tray. Chop up the cauliflower leaves and set them aside.
Drizzle the florets with olive oil and add the spices then rub together until fully coated.
Place in the oven for 12 – 15 minutes until they are slightly charred. Then add the cauliflower leaves and olive oil for a further 10 minutes.
Once cooked through remove from the oven and leave aside to cool.
To make the dressing add the yoghurt, chutney, mustard, lemon, tahini, garlic to a bowl and whisk together until smooth.
Coat the cauliflower with the dressing and mix well.
To serve, add coriander, flaked almonds and spring onions.
