Roast Cauliflower with Yoghurt & Spicy Red Pepper Sauce

ottolenghi.co.uk

Wendy

1 large cauliflower (1kg), leaves and base trimmed, then cut into 8 x 4cm-thick wedges (800g net)

75ml olive oil

Salt and black pepper

1 onion, peeled, halved and cut into ½cm-thick slices

1 tbsp coriander seeds, lightly toasted and roughly crushed in a mortar

1 tsp caraway seeds, lightly toasted and roughly crushed in a mortar

1½ tsp sumac

25g mint leaves, roughly chopped, plus 1 handful extra, to serve

30g pine nuts, toasted

subheading: For the yoghurt sauce:

300g Greek-style yoghurt

1 garlic clove, peeled and crushed

2 tbsp lemon juice (from 1 to 2 lemons)

subheading: For the red pepper sauce:

70ml olive oil

2 tbsp mild Turkish pepper paste (or tomato paste)

1 tbsp aleppo chilli, plus extra to serve (or 1½ tbsp if using tomato paste)

Directions at ottolenghi.co.uk

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