Spiced Cauliflower Florets, with Greek Yogurt Swirl
- Autumn
- Quick & Easy
A handful of spiced roasted cauliflower, a swirl of Greek Style Yogurt and a scattering of seeds and coriander. Just the thing for taking our Sweet Potato, Carrot and Lentil Soup to the next level.
Ingredients
1 cauliflower, cut into florets
2 tbsp extra virgin olive oil
1 tsp paprika
1 tsp cumin
Pinch of salt
Yeo Valley Organic Sweet Potato, carrot and lentil soup
Yeo Valley Organic Greek style yogurt
To serve:
Pumpkin seeds
Nigella seeds
A pinch of coriander
Method
Preheat oven or air fryer to 200C.
Trim and cut the cauliflower into small-medium sized florets.
In a large mixing bowl, combine olive oil, salt and spices. Stir to combine and add the cauliflower florets, gently tossing until evenly coated.
Transfer the florets to a lined baking tray and spread evenly. Flip the florets to that the flat sides are facing down to allow for maximum caramelisation.
Roast the cauliflower for 20-25 minutes, flipping after 15 minutes. Remove from the oven to cool slightly.
Heat the soup following pack instructions and pour into a bowl.
Garnish with a swirl of Greek recipe yogurt, florets of cauliflower and tsp of pumpkin seeds, alongside a sprinkle of nigella seeds and coriander. Enjoy!
In this recipe...
Greek Style Natural Yogurt
10
Sweet Potato, Carrot and Lentil Soup
10
Greek Style Natural Yogurt
10
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