Coliflor entera asada a la cúrcuma

Ingredientes

• 1 Whole cauliflower (remove stem and leaves from cauliflower)
• Salt to taste
• 2-3 tsp turmeric
• 1-2 tsp of paprika
• 2-4 tbsp Vegetable or sunflower oil
• 1 cup of yogurt plain full (low fat yogurt or vegan yogurt)
• 1 garlic clove (grate or mince)
• 1 lemon juice
• Salt to taste
• 1/2 cup of tahini
• 2-3 tbsp water
• 1/2 lemon juice
• Salt to taste
• 3 tbsp of olive oil
• 1 handful of parsley chopped
• 6 Red and green chilies chopped

Preparación

1. 1

   Preheat the oven to 200°C/180°C fan/gas mark 6. Line a baking tray with parchment paper and lightly grease it with some oil.

2. 2

   Bring a large pot of salted water to a boil and carefully add the whole cauliflower. Cook for 5 minutes, then drain and steam-dry for a few minutes.

3. 3

   In a small bowl, whisk together the turmeric, paprika, salt and oil until well combined. Rub the marinade on the cauliflower. Roast for 25 minutes, or until golden and tender.

4. 4

   While the cauliflower is roasting, make the sauce and dressing. In a small bowl, stir together the yogurt, garlic, juice of 1 lemon and salt until smooth. In another small bowl, whisk together the tahini, juice of 1 lemon, salt and olive oil until creamy.

5. 5

   Once the cauliflower is done, take it out of the oven. Add yogurt sauce to a large platter and transfer the cauliflower to the sauce. Then drizzle some of the tahini dressing over it. Sprinkle with chopped parsley and chili for some freshness and heat.

6. 6

   Enjoy this mouthwatering roasted cauliflower.