One of the magical things about cooking is mixing flavours and discovering new recipes… Like this one, shared originally by @taste_team. We’re sure you’ll love it! Enjoy this crazy delicious recipe, and let us know what you think!
INGREDIENTS:
• 1 whole cauliflower (800g), leaves removed, stem trimmed
• 1/2 cup (140g) Tamar Valley Dairy Greek Style Yoghurt
• 2 tbsp tahini
• 1 tbsp maple syrup
• 1 tsp crushed garlic
• 1/2 tsp ground turmeric
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1 cup (200g) quinoa, rinsed, drained
• 1/4 cup (40g) pine nuts, toasted
• 1/2 bunch coriander, chopped
• 1/2 cup (80g) pomegranate seeds
• Toasted pine nuts, extra, to serve
• Coriander leaves to serve
• Pomegranate seeds, extra, to serve
PREPARATION:
• Preheat oven to 210°C. Line a baking tray with baking paper.
• Place the cauliflower in a large saucepan.
• Add enough water to cover.
• Place over high heat. Bring to the boil. Reduce heat to medium and simmer for 8 minutes or until cauliflower is tender.
• Meanwhile, combine yogurt, tahini and maple syrup in a jug.
• Season with salt.
• Reserve one-third of the yogurt mixture in a bowl for serving.
• Add garlic, turmeric, paprika and cumin to the remaining yogurt mixture. Combine.
• Remove cauliflower from the pan and refresh under cold water. Pat dry with a paper towel. Place on the lined tray. Use a pastry brush to brush the yogurt mixture over the cauliflower. Bake for 25-30 mins or until the cauliflower is tender and a golden crust forms.
• Meanwhile, cook the quinoa in a large saucepan of boiling water for 12 mins or until tender. Drain well. Set aside, occasionally stirring to cool down.
• Place quinoa, pine nuts, chopped coriander and pomegranate seeds in a large bowl. Season. Stir to combine. Transfer quinoa mixture to a shallow serving bowl. Top with cauliflower.
• Stir 2 tbs of water into the reserved yogurt mixture. Spoon over the cauliflower and sprinkle with extra pine nuts, coriander leaves, and pomegranate seeds. Cut the cauliflower into wedges to serve.
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