Turmeric roasted cauliflower with soy yogurt dip

Ingredients

For 1 serving

• Cauliflower500 g
• Sunflower oil2.5 teaspoons
• Turmeric2.5 pinches
• Cumin2.5 pinches
• Soy yogurt100 g
• Mint5 g
• Saltto taste

Contains: soy,

In season: October – March

Method

1. Heat the oven to 210 °C (conventional). Remove the leaves and core of the cauliflower and break it into florets of about 3 cm; wash and dry them well.
2. In a bowl, toss the florets with the sunflower oil, turmeric, cumin and salt until they are all yellow.
3. Spread them in a single layer on a lined baking tray and roast for 22 minutes, turning halfway, until tender and golden with charred tips.
4. Meanwhile wash and chop the mint and stir it into the soy yoghurt with a pinch of salt; serve the dip with the hot cauliflower.