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Ingredients
Method
- 1 medium cauliflower, trimmed
- 3 tbsp olive oil
- 2 tsp dried Italian herb mix
- 2 tsp smoked paprika
- 2 tsp garlic granules
- ½ lemon, juice only
- 6 tbsp Greek yoghurt
- Chopped parsley and pomegranate seeds, to serve
- Steam the whole cauliflower in salted water for 3 minutes, then remove and leave to dry for 5 mins. Meanwhile, heat the oven to 220C and mix the oil, paprika, herbs, garlic and seasoning in a bowl. Place the cauliflower in a roasting tin, brush all over with the seasoned oil and pour any excess over the top.
- Roast in the oven for 20 mins. Meanwhile, combine the yoghurt, lemon juice and some seasoning in a bowl. When ready, remove the cauliflower from the oven and baste with the oils from the tin. Roast for another 30 mins - you want the cauliflower to be golden and crisp in places. Drizzle with the yoghurt mixture, scatter with parsley and pomegranate seeds, then carve into wedges to serve.
1 hr
2 serving
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