Roasted spiced cauliflower with tahini yoghurt dressing

Prep 15 mins | Cook 30 mins | Serves 4 as a side dish

¹⁄₄ cup olive oil
2 garlic cloves, finely crushed
1 tsp ground cumin
1 tsp ground coriander
2 tbs lemon juice
1 medium cauliflower, trimmed and cut into large florets*
Baby spinach leaves, to serve

Tahini yoghurt dressing
¹⁄₂ cup thick natural yoghurt
1 tbs tahini
1 tsp lemon juice

* You’ll need about 600g trimmed cauliflower florets

Step 1 Combine oil, garlic, cumin, coriander and lemon juice in a large bowl. Season with salt and pepper. Stir to combine. Add cauliflower and using your hands, toss to evenly coat in mixture.

Step 2 Line a large baking tray with non-stick baking paper. Arrange cauliflower mixture in a single layer on tray. Roast, tossing once, for 25-30 minutes until just tender.

Step 3 Meanwhile, to make dressing, combine yoghurt, tahini and lemon juice in a bowl. Whisk until well combined. Season with salt and pepper to taste. Spoon into a serving bowl.

Step 4 Arrange cauliflower on a serving platter. Serve with tahini yoghurt dressing and baby spinach leaves.

Good for you ... Cauliflower

A source of dietary fibre which helps normal functions of the intestine to help keep us regular.

A good source of vitamin K which is one of the many nutrients contributing to normal bone structure.

An excellent source of vitamin C, with 100g supplying well over a full day's requirement. This vitamin contributes to the normal immune function.

A source of folate, a B vitamin that is important for normal blood cells.