Spiced Roasted Cauliflower with Turkish Bread, Tahini Yoghurt & Salad

🇱🇧 Lebanon · ⏱ 30 mins + prep · Difficulty: easy · Vegetarian

Ingredients

• 1 cauliflower piece
• 1 ATLAS tahini yoghurt tub
• 1 ras el hanout sachet
• 1 Turkish bread
• 1 cucumber
• 1 tomato
• 1 red onion
• 1 parsley bunch

Method

1. Prepare the ingredients

Read the recipe in full before you begin. Preheat the oven to 190°C. Cut the cauliflower into small pieces, including the stem. Cut the cucumber in half lengthways and thinly slice. Thinly slice the red onion and cut the tomato into wedges. Roughly chop 1 teaspoon per person of parsley leaves.

2. Roast the cauliflower

Toss the cauliflower in a drizzle of oil and a pinch each of salt and ras el hanout. Roast on a lined tray for 25–30 minutes until tender and crisping at the edges.

3. Toast the bread

Cut the bread into cubes, drizzle lightly with oil and bake for 6–8 minutes until golden and crisp.

4. Prepare the salad

Combine the cucumber, tomato, red onion, parsley and croutons. Season with a dash of red wine vinegar, a drizzle of oil and a pinch of salt, and toss.

To serve

Divide the salad between serving plates. Top with the cauliflower and drizzle with tahini yoghurt.

Chef’s tips

• Take the tahini yoghurt out of the fridge early to come to room temperature.
• Top with pomegranate, almonds or pine nuts.
• Finish with a drizzle of pomegranate molasses or amba.
• The cauliflower and croutons also work brilliantly in an air fryer.

Good to know

Pantry staples: olive oil, salt, red wine vinegar
Utensils: 2 lined baking trays
Allergens: sesame, dairy, wheat, gluten, onion