1 large head cauliflower
2 tbsp olive oil
1 tsp ground coriander
¼ cup chopped whole hazelnuts
½ cup Greek yoghurt
1 tbsp tahini
½ cup coriander leaves
1 cup baby rocket leaves
- Preheat the oven to 180°C fan forced. Line an oven tray with baking paper.
- Thinly slice whole cauliflower into slices about 5mm thick and place on prepared oven tray with any cauliflower leaves. In a small bowl, combine oil and coriander. Drizzle oil over cauliflower and rub to coat. Roast cauliflower for 35 minutes or until tender and edges just start to burn. Add hazelnuts for the last 10 minutes to toast.
- Meanwhile, in a small food processor, combine yoghurt, tahini and coriander and process until smooth.
- Serve cauliflower drizzled with yoghurt and topped with rocket.