Spiced Roasted Cauliflower Salad with a Yoghurt Dressing

Serves 2-4

This was a happy lunch, made when I looked in the fridge and saw a rather sad cauliflower, half a swede and a bit of savoy cabbage, that all needed using immediately or it would be going in the compost. Waste not want not!

The result, a spiced warm salad that was delicious! It would have served two people as it was or would stretch to four with the addition of a flatbread each on the side.

You can use whatever veg you have to hand to compliment the cauliflower. I had 1/2 a swede but a butternut squash would have been great too. If you had a sweet potato or peppers that needed eating they too could have joined in.

A great, one-pan, warming salad. Give it a go!

Ingredients:

1 large cauliflower cut into florets about 2 inches long

1/2 butternut squash/swede peeled and cut into 1 inch pieces

Red onion, sliced (fresh or pickled)

Coriander or flat leaf parsley

2 tbsp Pomegranate seeds

1 tbsp Olive oil

2 tbsp Ras Al Hanout

4 tbsp Plain yoghurt (vegan if required)

Step 1: Preheat your oven to 180c (fan). Spread the cauliflower and butternut squash or swede, along with any other veg your using, onto a baking tray, drizzle with the oil and the ras al hanout (reserving 1 tsp for the yoghurt dressing). Toss together and bake for 50 minutes, giving everything a shake/turn half way through cooking.

Step 2: Mix together the yoghurt and reserved ras al hanout. Set to one side to use as the dressing.

Step 3: Allow the vegetables to cool a little and plate up when they are warm. Either dress one plate that everyone can help themselves from or plate up individually.

Step 4: Spread the warm vegetables on their serving plate and dress with a few slices of the red onion, the pomegranate seeds and a few torn parsley or coriander leaves. Finish by drizzling with the spiced yoghurt dressing.

Serve immediately.