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Whole sumac roasted cauliflower with mint yoghurt

Made at 34 Mayfair | Serves Serves 4-6

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2 whole cauliflowers, stalk and leaves trimmed off
Extra virgin olive oil for cooking

For the sumac dressing
½ small bunch of oregano, leaves removed and finely chopped
60 ml extra virgin olive oil
½ lemon, squeezed
½ tsp sumac
½ tsp cumin
Maldon salt flakes and freshly ground black pepper

 

For the mint yoghurt
100g Greek yoghurt
1 tbsp extra virgin olive oil
1 garlic clove, peeled and crushed
½ small bunch mint, leaves removed and finely chopped
½ lemon, squeezed
Maldon salt flakes and freshly ground black pepper

For the cauliflower

Pre-heat the oven to 180°C / gas mark 4 and put a large roasting tray into the oven to warm through. Put a large saucepan of salted water on to boil, and add both cauliflowers (if there’s room… if not, use 2 saucepans) and cook for approximately 6 minutes (until just soft). Drain the cauliflowers and put into a large bowl of cold water to cool down. Once cooled, take them out of the water and pat them dry with kitchen roll.

Rub the cauliflowers with olive oil, ensuring that the oil seeps into the crevices. Place them onto the roasting tray and roast until brown, turning from time to time, until golden. This will take 10 to 15 minutes.

For the sumac dressing

Simply mix together all the ingredients and then cover the cauliflowers once they’ve been removed from the oven.

For the mint yoghurt

Put the Greek yoghurt into a bowl, add the olive oil, lemon juice, garlic, mint and season well, stirring all the while.

Serve the sumac dressed cauliflower and mint yoghurt alongside grilled meat.

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