Oriental cauliflower with soy yogurt dip

Ingredients for 2 servings:

• 500 g cauliflower florets, fresh
• 1 tsp Thai curry paste
• ¼ tsp, leveled Pul Biber
• 1 tsp paprika powder
• ½ tsp nutmeg
• 4 tbsp rapeseed oil or sunflower oil
• 5 tbsp soy yogurt (yogurt alternative), for vegetarians also regular yogurt
• 2 tbsp tahini
• 2 tbsp rapeseed oil or sunflower oil
• 2 tbsp maple syrup
• 2 dashes lime juice or lemon juice
• salt and pepper

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 45 minutes

from the oven, vegan or vegetarian

Cook the cauliflower florets in boiling water with a little salt for about 5 minutes. Remove from the oven and refresh in cold water. Drain well in a sieve. Mix the spices with the oil, brush the mixture onto the cooled florets, and season lightly with salt and pepper. Cover and refrigerate for 2 hours or overnight. Mix the yogurt with the tahini, oil, and maple syrup and season with salt, pepper, and lemon juice. Roast the marinated cauliflower florets in the oven at 200°C/400°F for about 15-20 minutes. Serve with the yogurt dip and flatbread or baguette.