Ingredients

• 1 small cauliflower (approx. 800 g or 28 oz)
• 4 tbsp olive oil
• 3 tsp tandoori masala (spice mix)
• 1 bunch (25 g) flat leaf parsley
• ½ bunch (10 g) mint
• 40 g (1/3 cup) smoked salted almonds
• 150 g (1/2 cup) natural Greek yogurt (10 % fat)
• 1 tbsp lemon juice
• salt, pepper
• 80 g (1/2 cup) pomegranate seeds

Preparation

Preheat the oven to 200 °C top and bottom heat (180 °C fan). Line a baking tray with baking paper.

Clean the cauliflower, divide into florets of about the same size, wash and drain well. Stir 2 tsp of tandoori masala into the olive oil and mix the florets with it so that all are coated with the seasoned oil.

Spread the cauliflower evenly on the baking sheet and roast in the oven for about 20-25 minutes until al dente.

In the meantime, prepare the dip. Wash the herbs, shake dry, pluck the leaves and chop finely. Also finely chop the almonds.

Mix the yogurt with the remaining spice mixture, lemon juice, almonds and two-thirds of the chopped herbs. Season the sauce with salt and pepper. Pour over the florets and mix everything well.

Serve sprinkled with the remaining herbs and the pomegranate seeds. Or place in a ZWILLING FRESH & SAVE Glass Box L, vacuum seal and refrigerate to enjoy later.

Info

Tandoori Masala comes from the Indian cuisine. It is a fruity-hot spice mixture that can now be found on the spice shelf in well-stocked supermarkets.

Product tip

The ZWILLING FRESH & SAVE Glass Box L is a versatile must-have for creative cooks. You can store fresh vegetables or already prepared soups in it or use it as a baking dish (up to max. 180 °C), e.g. for bread. It is also microwave and dishwasher safe.