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Ingredients
Method
- 1 large cauliflower, cut into florets
- 280g Greek yoghurt
- 2 tbsp currants
- 1 tbsp quality tahini
- Bunch of mint, leaves picked
- Preheat the oven to 200C and line a baking tray with paper. Arrange the cauliflower florets on a lined tray and spray with olive oil. Season liberally and roast, turning two or three times, for 25 mins. When golden and tender, sprinkle with currants and roast for 5 mins more. Set aside for 5 mins.
- Mix the yoghurt, tahini and some seasoning in a bowl. Spread the yoghurt mixture all over a serving platter and scatter with the cauliflower mixture and mint leaves to serve.
30 mins
4 serving
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