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Whole spiced roasted cauliflower With Alpro Unsweetened Big Pot

Use Alpro Plain Unsweetened Big Pot for the tangy saffron yogurt sauce that takes this cauliflower dish to the next level – it’s sugar-free and bursting with flavour

Serves 4 | Prep 20 mins | Cook 45 mins
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  • 1 cauliflower
  • 2 tbsp olive oil
  • 1 lemon, juiced
  • 2cm piece of ginger, finely grated
  • 2 garlic cloves, crushed
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 50ml vegetable stock or water
  • sea salt, to taste
  • 2 tbsp pomegranate seeds, to serve
  • 1 tbsp toasted almonds, to serve
  • 1 tbsp fresh coriander, chopped, to serve
  • pilau rice, to serve

    • For the saffron yogurt sauce

  • 100ml Alpro Plain Unsweetened Big Pot
  • large pinch of saffron
  • 1 lemon, zested
    METHOD
  • 1 Preheat the oven to 200C/180C fan/gas 6 and line a shallow baking tray with double the length of tin foil. Remove the cauliflower’s tough outer leaves and place it on the baking tray.

  • 2 Combine the olive oil, lemon juice, ginger, garlic and spices, and spoon over the cauliflower. Gently pour the stock around the base and season generously. Pull up the sides of the foil and scrunch together to seal. Roast in the centre of the oven for 25 mins, baste with the juices and then roast uncovered for a further 20 mins.

  • 3 Prepare the saffron yogurt by combining the Alpro Plain Unsweetened Big Pot with the saffron and lemon zest.

  • 4 Once the cauliflower is tender – check by inserting a wooden skewer – transfer to a serving plate and cut into 4 wedges. Give it a final baste with the remaining juices, then drizzle over the saffron yogurt.

  • 5 Serve with a scattering of pomegranate seeds, toasted almonds and chopped coriander alongside pilau rice.

  • PER SERVING 149kcals – fat 9.3g – saturates 1.2g – carbs 8.4g – sugars 5.9g – fibre 4g – protein 6.1g – salt 0.13g


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