Cauliflower in a yogurt coating

Ingredients for 2 servings:

• 1 cauliflower
• 250 g natural yogurt
• ½ tsp curry
• ½ tsp cumin
• 1 tsp paprika powder, hot
• ½ tsp cayenne pepper
• ½ tsp salt
• ½ lemon(s), juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 50 minutes

vegetarian, suitable for Candida

Remove the leaves from the cauliflower, remove the stalk, and wash it. Mix the spices together and add to the yogurt with the lemon juice. If you like, you can also add a little zest from an untreated lemon; if you don’t like lemon, simply leave it out altogether. Dip the cauliflower into the mixture or spread it with the mixture and place it in an ovenproof dish, lightly greased if necessary. Bake at 180°C (top/bottom heat) for about 45-50 minutes, until the cauliflower is soft inside; use a skewer to test it. This went well with potatoes and chives, curd cheese to reduce the spiciness, and oven-baked vegetables. Note: Since I had quite a bit of sauce left over from last time, I chopped up some vegetables from my fridge, coated them in the sauce, and added them to the dish. It goes perfectly with the cauliflower and adds another layer of flavor.