Ingredients
- One head of cauliflower – I used a green cauliflower but any will be perfect!
- Bunch of baby beetroot, whole or 1 or 2 large, cut into segments
- Cumin seeds
- Fennel seeds
- 1 large beetroot, grated finely
- Full-fat Greek yoghurt or coconut yoghurt
- Grated clove of garlic
- 1 – 2 tsp ground cumin
- Zest of a lemon
- Extra virgin olive oil
Method for Roast Cauliflower, Beetroot Borani and Broccoli Shoot Recipe
- Preheat your oven to 180C. Line a baking tray and drizzle with oil. Cut your cauliflower into sections or steaks, as you prefer. Toss with the cumin and fennel seeds, olive oil, flaky sea salt and cracked black pepper. Arrange on the baking tray and pop into your oven. Roast for about 20 minutes until slightly crispy but not over soft. You can roast your beets at the same time, in the same way. They might take a little longer so put them in 10 or 15 minutes longer.
- Meanwhile, place your yoghurt into a bowl with ground cumin, grated garlic, and grated beetroot – you may not need the whole grated beetroot, mix in half then taste. Add lemon zest. Stir through. Taste, Season again. Taste more. Yum.
- When done, slice your beets in half. Spoon your luscious pink yoghurt onto a plate, and drizzle over some of the cooking oil. Add your broccoli shoots and arrange your cauliflower and beetroot on top. Add more shoots – they contain loads of fibre and protein as well as many other vitamins so don’t be shy!
- Add a squeeze of lemon and a grind of pepper. Make sure to have some extra bread for scooping up the yoghurty goodness.
