This vegetarian casserole is so packed with flavor, it’s highly unlikely you will want anything alongside it. For those athletes among you that require slightly more carbohydrates and protein, its fantastic served over bulgar wheat, pearl barley or even quinoa, but we simply had a fresh salad on the side. If you do eat meat, this goes exceptionally well with lean lamb cutlets. The cayenne pepper is optional – but highly encouraged so add as little or as much as you like.
- 530g cauliflower florets (from 1 medium head)
- 60g baby spinach
- 2 TB olive oil
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp sumac, plus additional to dust over dressing
- ¼ tsp ground cinnamon
- ¼ tsp cayenne pepper
- 70g reduced-fat feta cheese
- 2 TB flaked almonds
- 100g fat-free plain yogurt
- 12 large mint leaves, finely chopped
- 1 clove garlic, peeled and finely diced
- pinch sumac
- 2 TB pomegranate seeds
- salt and freshly ground black pepper
- Preheat the oven to 180°C / 350°F.
- Place the cauliflower florets and baby spinach in a large bowl and add one tablespoon of the olive oil, coriander, cumin, garlic powder, cinnamon, cayenne pepper along with some salt and pepper. Toss well to evenly coat, then tip into the greased oven-proof dish. Crumble over the feta cheese and drizzle with the second tablespoon olive oil.
- Cover the dish with foil and place in the oven for 40 minutes.
- In the meantime, toast the flaked almonds in a hot, dry pan. Remove and set aside. Use this time to make the dressing. Combine the yogurt with the finely chopped mint leaves and garlic. Season with salt and pepper and a pinch of sumac.
- After the cauliflower has been cooking for 40 minutes, remove the foil and roast for an additional 10 minutes. Remove and serve topped with pomegranate seeds and the toasted almonds. Drizzle with the yogurt dressing and serve immediately.