INGREDIENTS

1 cup natural unsweetened yoghurt

1 tbsp turmeric powder

1 tbsp ground cumin

1 tsp garam masala

1/2 tsp chilli flakes or chilli powder

1 clove garlic, finely chopped

1 tbsp apple cider vinegar

1 tbsp natural salt flakes

1 medium sized cauliflower, outer leaves removed

Currant and Pistachio Topping

1 tbsp lemon juice

3 tbsp extra virgin olive oil

1 tsp sumac

1 tbsp raw honey

1 tsp natural salt flakes

2 tbsp spring onions, finely sliced

2 tbsp mint, chiffonade

2 tbsp flat leaf parsley, finely chopped

40g (1/3 cup) currants

40g (1/3 cup) pistachios, roasted and roughly chopped

METHOD

In a large bowl, whisk together yoghurt, turmeric, cumin, garam masala, chilli, garlic, vinegar and salt. Add cauliflower and coat well using a pastry brush or your hands (be careful as the turmeric will stain). Allow cauliflower to rest in marinade for 10-15 minutes.

Preheat oven to 180oC. Place marinated cauliflower into a baking dish. Roast for 1 hour and 30 minutes or until a knife can be easily inserted into the centre. Remove from oven and allow to rest for 10 minutes.

To make the topping, whisk together lemon juice, olive oil, sumac, honey and salt. Fold through spring onions, mint, parsley, currants and pistachios.

To serve, place warm cauliflower onto a serving plate. Spoon over currant and pistachio dressing. Cut into wedges. Enjoy!