Whole Roasted Cauliflower With Herbs and Lemon Yoghurt Sauce

(For 4 servings)

Preparation time: 15 min
Cooking time: 1 h
Total Time: 1 h 15 min
Difficulty: easy

Ingredients:
1 large whole cauliflower
3 tbsp olive oil
2 garlic cloves; crushed
1 tsp ground cumin
½ tsp ground coriander
salt
freshly ground black pepper

For the lemon yoghurt sauce:
300 g Greek yoghurt
1 lemon; finely grated zest and 2 tbsp juice
1 tbsp extra virgin olive oil
1 garlic clove; finely grated
salt
freshly ground black pepper

For the herb dressing:
3 tbsp flat-leaf parsley; finely chopped
1 tbsp fresh mint; finely chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice
1/3 cup of dried cranberries

Directions:

1. Preheat the oven to 200°C. Trim the large outer leaves from the cauliflower, leaving some of the smaller leaves attached, and trim the stalk so the cauliflower sits upright.

2. Combine the olive oil, garlic, cumin and coriander. Season with salt and freshly ground black pepper and rub the mixture over the entire cauliflower.

3. Place in a roasting dish and roast for approximately 50–60 minutes until deeply golden on the outside and tender when pierced through the centre with a knife. Cover loosely with foil if it browns too quickly.

4. Combine the yoghurt, lemon zest, lemon juice, olive oil and garlic. Season with salt and freshly ground black pepper. Spread the lemon yoghurt sauce over a large serving plate.

5. Mix the parsley and mint with the olive oil and lemon juice.

6. Place the roasted cauliflower on top of the yoghurt sauce. Spoon over the herb dressing and serve warm.