Ingredients
- 1 large heads cauliflower
- 3 tablespoons olive oil
- ½ a 450g pot of Velvet Cloud Sheep’s Milk Yogurt
- 1 ¼ teaspoons salt, we love our fellow Mayo producers Achill Sea Salt
- ¼ teaspoon black pepper
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
To be honest you can decide what spices you like best from the above and add others.
Tahini Dip
- Half a large pot of Velvet Cloud sheep’s milk yogurt
- 3 tablespoons tahini
- 1 lemon, zested
- 1 lemon, juiced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Preheat the oven to 425°F (220°C).
- Cut cauliflower into medium florets.
- In a large bowl, milk the sheep’s yogurt, oil, salt, pepper, and spices, then toss the cauliflower florets in with the spiced yogurt mix.
- Line a baking tin or two with grease proof paper, and spread an even layer of the cauliflower out, making sure the florets have some space between them.
- Roast the cauliflower for 18–22 minutes, until crisp, tender, and browned in spots. I like to turn them halfway through. Set aside.
- While cauliflower roasts, make the tahini yogurt sauce: Combine the sheep’s yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
Serve the cauliflower warm, with sheep’s yogurt tahini as a dip, or drizzled over it. I find if you have left over cauliflower its also lovely cold in a salad the next day.
