Roasted Cauliflower with Ras El Hanout

INGREDIENTS (4 PORTIONS)

1 medium head cauliflower

2 tablespoons olive oil

1 teaspoon sea salt

Pinch of ground pepper and red peppercorns

1 tbsp lemon juice

generous pinch of ras el hanout

4 tbsp greek yoghurt

2 tbsp fresh mint leaves (finely chopped)

Serve with 120 g/per serving whole grain flatbreads or naan breads.

INSTRUCTIONS

1. Preheat your oven to 425 degrees.

2. Break the cauliflower head into florets that are medium sized, and slice the core into chunks. Place on a half sheet pan, making sure all the little bits and pieces are also included.

3. Sprinkle the florets with the olive oil, salt and peppers. Add the ras el hanout. Mix everything with clean hands to make sure the olive oil and seasonings are well distributed.

4. Roast for 25 to 20 minutes, and turn with a spatula. Roast another 15 minutes, until the florets are well browned and you can smell the perfume of the ras el hanout.

5. Prepare the yoghurt dressing by adding the greek yoghurt, mint leaves, and a pinch of salt to a small bowl. Mix well.

6. Sprinkle the roasted cauliflower with lemon juice (about 1 tablespoon) and just a touch of extra olive oil. Toss with a spatula and serve onto warmed flatbreads

7. Finally, spoon over the yoghurt dressing.

ALTERNATIVES

1. Use vegan alternative yogurt and/ or serve with hummus.

2. For extra protein, add a tin of drained chickpeas to the cauliflower mix to roast.