- Preheat the oven to 220C
- Bring a large pot to the boil, salt well then add the baby cauliflowers, flower side down and cook for 8 minutes or until medium soft. Remove and let cool to room temperature.
- Place the caulis on a lined baking tray, coat your hands in olive and gently pat the cauliflowers.
Cook until golden brown. Approx 10 minutes, but your eyes will be the best judge. - Whilst they are in the oven, prepare your yoghurt dressing.
- Place olive oil, garlic, turmeric and ginger in a small skillet, heat over medium-low. When mixture begins to sizzle, cook for 30 seconds then remove from the heat. Transfer to a high-speed blender or mini food processor. Add remaining ingredients except salt and pepper; blend. Taste and season with salt and pepper. Be sure to use at least some pepper; it activates the healthy compounds in the turmeric.
- Place ¼ of the dressing on each plate then top with whole cauliflower.
Serves 4
