This is super quick and easy, and makes a great starter or side for a curry night in! The summer cauliflower season starts in June and when buying, choose the larger ones as they have more flavour.
Serves 2 as a side/starter - scale up for more people
1/4 tsp garam masala
1 tsp oil
Handful fresh coriander & chilli flakes
50g coconut yoghurt
1 tbsp chopped fresh coriander
2 mint leaves
2 spring onions
1 tsp lemon juice
Pre-heat the oven to 220 degrees Celcius.
Cut the cauliflower into small florets, and place on a roasting tray with the garam masala, oil and a seasoning of salt. Roast in the oven for 20 minutes. When cooked, garnish with fresh coriander and chilli flakes.
For the yoghurt dip, finely chop the coriander, mint and spring onion, and mix into the yoghurt with the lemon juice and a seasoning of salt and pepper.