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

 

  1. Preheat the oven to 425°F (220°C).
  2. Cut cauliflower into medium florets.
  3. 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.
  4. 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.
  5. Roast the cauliflower for 18–22 minutes, until crisp, tender, and browned in spots. I like to turn them halfway through. Set aside.
  6. 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.