Roasted Cauliflower, pomegranate and Greek yoghurt

An appetizing recipe that is ideal for a quick weekday meal with the family.

• 2 medium heads cauliflower cut into florets

• Salt and pepper

• 400g plain whole-milk Greek yogurt

• fresh lemon juice

• 1 small garlic clove, crushed

• mint

• 100g lightly toasted mixed nuts (such as almonds, pistachios, and hazelnuts)

• 100g pomegranate seeds

• 1 tablespoon of zaatar

• 1/2 teaspoon paprika

• 1 teaspoon of ground cumin

Instructions

1. Preheat the oven to 200C.

2. Set the cauliflower florets on an unlined baking sheet. Drizzle over 3 tbsp oil, then sprinkle with 1 tsp salt, zaatar, paprika and cumin. Season with fresh pepper. Gently rub each piece to coat all sides. Roast in centre of oven until just tender when pierced with a knife, 30 minutes.

3. Meanwhile, blend yogurt with 1 tbsp oil, ¼ tsp salt, garlic, lemon juice in a very large jar with an immersion blender.

4. To serve, divide cauliflower among 4 plates. Drizzle each with yogurt dressing, then top with pomegranates, nuts, and additional mint leaves, if desired.

5. Serve with remaining yogurt dressing.

You can add feta to the yogurt dressing to add some more protein.