Ingredients
For the cauliflower
1/4 cup plus 1 TB extra virgin olive oil
1 t ground coriander
1 t ground fennel seed
1/4 t ground cumin
1/2 t curry powder
1/2 t salt
1 head cauliflower, cut into medium florets
1 onion, sliced 1/4 inch thick
For the yogurt:
1/2 cup full fat Greek yogurt
1 t virgin olive oil
juice and finely grated zest of 1 lemon
1/2 t chopped mint
pinch of salt
Preparation
Preheat oven to 450 degrees In large bowl whisk spices and salt with 1/4 cup of olive oil Add the florets and toss until evenly coated in the oil spread cauliflower out on a baking sheet and roast for 15 minutes flipping the florets half way through the roasting. The cauliflower is ready when just tender and nicely browned. Whist the yogurt, olive oil, lemon juice and zest together in small bowl. Fold in the mint and season to taste with salt Heat 1 t olive oil in large sauté pan and set over medium heat. Add the onions and sauté for 6 to 8 minutes or until they are soft and translucent but not yet browned Remove onions from the heat an add the cauliflower to the pan. Mix vegetables together Use the back of a spoon to spread the yogurt mix onto the plates and pile the cauliflower on top
