Gloriously Garlic Hummus Cauliflower on Tarragon Coronation Yoghurt
Prep
15 min
Cook
30 min
Serves
4
Prep
15 min
Cook
30 min
Serves
4
Golden cauliflower and roasted onion, coated in LISA’S Gloriously Garlic Hummus with turmeric and lemon. Add a dollop of lightly spiced tarragon yoghurt and a scatter of pistachios for a dish with plenty of colour, flavour and crunch.
Ingredients
- 1 head cauliflower, cut into 3cm florets
- 150g LISA’S Gloriously Garlic Hummus
- 1 tsp turmeric powder
- 1-2 tbsp olive oil
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 brown onion, cut into wedges
Tarragon coronation yoghurt
- 150g natural, low-fat yoghurt
- 1 tsp mild curry powder
- 1 tbsp mango chutney
- 1–2 tbsp fresh tarragon, chopped (if using dried use 1 tsp)
- 1 tbsp lemon juice
Pistachio crumble
- 30g shelled pistachios
- ¼ cup fresh coriander
- Pinch of salt
Nutrition per serving
1110 kJ
energy kj
9 g
protein
4 g
saturated fat
4 g
dietary fibre
16 g
carbohydrate
11 g
sugars
348 mg
sodium
Method
1. Preheat the oven to 200°C and line an oven tray with baking paper.
2. Toss cauliflower and onion with LISA’S Gloriously Garlic Hummus, turmeric, olive oil, lemon zest and lemon juice until coated. Spread over the prepared tray and roast for 25–30 minutes, until the cauliflower is charred at the edges.
3. While cauliflower is roasting, whisk the yoghurt, curry powder, mango chutney, tarragon and lemon juice together in a small bowl. Set aside.
4. Roughly chop pistachios and coriander and place into a small bowl with salt. Set aside.
5. Place the roasted cauliflower and onion in the centre of each plate. Add a dollop of coronation yoghurt alongside and scatter the pistachio crumble over the top.
- 1 head cauliflower, cut into 3cm florets
- 150g LISA’S Gloriously Garlic Hummus
- 1 tsp turmeric powder
- 1-2 tbsp olive oil
- Zest of 1 lemon
- 1 tbsp lemon juice
- 1 brown onion, cut into wedges
Tarragon coronation yoghurt
- 150g natural, low-fat yoghurt
- 1 tsp mild curry powder
- 1 tbsp mango chutney
- 1–2 tbsp fresh tarragon, chopped (if using dried use 1 tsp)
- 1 tbsp lemon juice
Pistachio crumble
- 30g shelled pistachios
- ¼ cup fresh coriander
- Pinch of salt
Nutrition per serving
1110 kJ
energy kj
9 g
protein
4 g
saturated fat
4 g
dietary fibre
16 g
carbohydrate
11 g
sugars
348 mg
sodium
1. Preheat the oven to 200°C and line an oven tray with baking paper.
2. Toss cauliflower and onion with LISA’S Gloriously Garlic Hummus, turmeric, olive oil, lemon zest and lemon juice until coated. Spread over the prepared tray and roast for 25–30 minutes, until the cauliflower is charred at the edges.
3. While cauliflower is roasting, whisk the yoghurt, curry powder, mango chutney, tarragon and lemon juice together in a small bowl. Set aside.
4. Roughly chop pistachios and coriander and place into a small bowl with salt. Set aside.
5. Place the roasted cauliflower and onion in the centre of each plate. Add a dollop of coronation yoghurt alongside and scatter the pistachio crumble over the top.