70 ml olive oil
1 tsp coriander seeds
½ tsp cumin
1 tsp turmeric
1 tsp salt
½ tsp black pepper
200 g classic DODONI yoghurt
50 g mayonnaise
1 Tbsp olive oil
Grated rind and juice of 1 lemon
¼ tsp salt
1 pinch black pepper
freshly chopped parsley or coriander to garnish
Cut the cauliflower into florets. Remove the central stem and put the florets in a large bowl of cold water acidulated with a little vinegar. Leave for 15 minutes, rinse with plenty of water and drain well. Blot with kitchen paper to remove excess water. Spread out the florets in a baking tin lined with greaseproof paper. In a small bowl, mix the olive oil together with the spices, (coriander, cumin, turmeric), and salt and pepper. Brush the mixture all over the florets.
Bake the cauliflower, using the conventional setting, in a preheated oven at 200° C, for around 30 minutes (turning over half way through cooking time), or until dark golden brown. Remove from the oven and leave to cool.
Make the sauce: in a bowl, mix together the classic DODONI yoghurt with the mayonnaise, olive oil, lemon juice and rind, salt and freshly ground black pepper.
Garnish with finely chopped parsley or coriander and serve with the cauliflower bites.