Ingredients 1 cauliflower head
1/4 cup dried cranberries
2 tbsp toasted slivered almonds
Good handful chopped parsley
Olive oil to drizzle
3/4 cup Greek yoghurt
1 tbsp tahini paste
1 tbsp honey
Salt to taste
Preheat the oven to 200ºC. Line a tray with baking paper.
Cut the head of cauliflower into florets. Place them in a bowl and drizzle the cauliflower with olive oil and toss to combine. Season the cauliflower with salt and pepper then place on the baking tray and roast it for about 20 minutes or until golden brown.
While the cauliflower is roasting prepare the yogurt and tahini sauce.
For the sauce, combine yogurt, tahini, honey and a pinch of salt in a bowl. Mix well and spread onto a platter so the salad can then be arranged over the top.
Once the cauliflower is roasted and cooled down slightly, arrange over the top of the yogurt sauce. Sprinkle the toasted slivered almonds, cranberries and chopped parsley over the cauliflower.