Whole Roast Cauliflower

The ultimate summer recipe, it’s easy simple and perfect for sharing at a dinner party (or not to share, as it’s that good!). This dish is a crowd pleaser and is blood sugar balance approved, with its balance of protein, fat and fibre.

INGREDIENTS

• 1 whole cauliflower. It’s high in vitamins C and K, and is also a good source of folate!
• Extra Virgin Olive oil for roasting. This is a great source of healthy fats and the antioxidants can help protect from cellular damage.
• Full Fat Yogurt. The protein source for this dish, I use greek but feel free to use a dairy free alternative, just check the ingredients and opt for organic.
• Fresh Herbs. I had fresh mint from the garden on hand but many herbs would work well here, try dill, basil or thyme.
• Tahini (Optional). To elevate this dish, drizzle generously with a spoonful of tahini over the top after roasting.

METHOD

• Prepare the cauliflower by washing and removing the leaves.
• Place the cauliflower in a boiling pot for around 10 mins. (Turn over the cauliflower half way through).
• Drain and add to a roasting dish, season with salt and olive oil. Roast in the oven for 45 mins, until edges are golden and crispy.
• Whilst the cauliflower is in the oven, prepare a bowl with a few spoonfuls of the yogurt in the bottom , this will become the bed for the cauliflower.
• If adding the tahini dressing, mix a few tablespoons of tahini with ice cold water and some olive oil.
• Once the cauliflower is cooked to perfection, place on top of the yogurt bed and finish with the tahini drizzle.
• To finish chop up fresh herbs finally and sprinkle on top.