With just 5 minutes prep, this Roasted cauliflower salad is the perfect dish for entertaining, and makes for a flavourful side.
Serves66
Cook time30 mins30 minutes
Prep time5 mins5 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
1 cauliflower, cut into florets
2 tbs currants
1 cup (280g) Greek-style yoghurt
1 tbs tahini
1 bunch mint, leaves picked
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Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, combine the yoghurt and tahini in a small bowl. Season.
Step 3
Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.
With just 5 minutes prep, this Roasted cauliflower salad is the perfect dish for entertaining, and makes for a flavourful side.
Method
Step 1
Preheat oven to 200°C. Line a baking tray with baking paper. Arrange the cauliflower on the lined tray and spray with olive oil spray. Season. Roast, turning occasionally, for 25 mins or until golden brown and tender. Sprinkle over the currants and roast for 5 mins or until currants are plump. Set aside for 5 mins to cool slightly.
Step 2
Meanwhile, combine the yoghurt and tahini in a small bowl. Season.
Step 3
Spread the yoghurt mixture evenly over the base of a serving platter. Top with the cauliflower mixture and mint to serve.
