Apricot and turmeric whole-roasted cauliflower

Toss any leftovers with shredded chicken or bean salad for a lunch option the next day.

Less than 1 hour

Serves 4

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Ingredients:

  • 2 heads (about 500g each) cauliflower

  • ⅓ cup (80ml) apricot jam

  • 1 Tbsp (15ml) olive oil

  • 1 Tbsp (15ml) ground turmeric

  • 1 Tbsp (15ml) mild curry powder

  • Salt and milled pepper

Flatbreads:

  • 2 cups (500ml) cake flour

  • ½ cup (125ml) plain yoghurt + extra for serving

  • Pinch salt

  • 2 Tbsp (30ml) chopped fresh coriander or parsley

Method:

  1. Preheat oven to 180°C.

  2. Place cauliflowers onto a greased baking tray.

  3. Combine jam, oil, turmeric and curry powder.

  4. Coat cauliflowers with mixture. Season.

  5. Roast for 45-50 minutes or until cooked through (reserve pan juices).

  6. Combine flatbread ingredients to create a dough.

  7. Knead for 2-3 minutes, then rest dough for 5 minutes.

  8. Divide into 8 and roll each portion into 2mm-thick discs.

  9. Heat a clean dry pan and fry flatbreads for 2 minutes per side or until golden and cooked through.

  10. Serve cauliflower and flatbreads drizzled with reserved pan juices and extra yoghurt.

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