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Yoghurt-crusted whole cauliflower recipe
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Yogurt-coated whole cauliflower on jeweled quinoa - fit for royalty!
Ingredients:
  • 800g cauliflower
  • 140g yoghurt
  • 48.00 gm tahini
  • 27.00 gm maple syrup
  • 1 tsp crushed garlic
  • 1/2 tsp ground turmeric
  • 1.25 gm smoked paprika
  • 1.25 gm ground cumin
  • 200g quinoa
  • 40g pine nut
  • 1/2 bunch coriander, chopped
  • 80g pomegranate
  • Toasted pine nuts, extra, to serve
  • Coriander leaves, to serve
  • Pomegranate seeds, extra, to serve
Instructions:
  • Preheat the oven to 210°C and line a baking tray with baking paper.
  • In a large saucepan, cover the cauliflower with water and bring to a boil over high heat. Reduce heat to medium and simmer for 8 minutes until cauliflower is tender.
  • In a jug, mix yoghurt, tahini, and maple syrup. Season with salt. Transfer one-third of the mixture to a separate bowl for serving. To the remaining mixture, add garlic, turmeric, paprika, and cumin. Combine well.
  • After blanching cauliflower, cool under cold water, then pat dry. Arrange on a baking tray lined with parchment paper. Brush generously with the yogurt mixture. Bake at 400°F for 25-30 minutes until tender and a golden crust develops.
  • Cook the quinoa in a large saucepan of boiling water for 12 minutes or until tender. Drain well and set aside to cool, stirring occasionally.
  • Combine quinoa, pine nuts, coriander, and pomegranate seeds in a large bowl. Season to taste and mix well. Transfer the quinoa mixture to a shallow serving bowl and top with cauliflower.
  • Mix 2 tablespoons of water into the reserved yogurt mixture. Pour over the cauliflower and top with additional pine nuts, coriander leaves, and pomegranate seeds. Cut the cauliflower into wedges before serving.

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