Roasted zaatar cauliflower with a yoghurt turmeric dip

Ingredients

1 whole Cauliflower

Drizzle of Olive Oil

1 tablespoon of Zaatar

Dip

3 large table spoons of greek yoghurt

1 tsp of turmeric or curcumin

1-2 garlic cloves

Dash of lime juice

Method

Break off the cauliflower florets and put in large mixing bowl.  Generously drizzle olive oil over and sprinkle with Zaatar.  Give it a good mix. Spread out the Cauliflower over the baking tray and put in the oven at 180 degrees C for 20 minutes.

Meanwhile make the dip.  Take a small serving bowl and dollop 3 large tablespoons of greek yoghurt into it.  Add 1 tsp of Turmeric or Curcumin, which is the active ingredient of Turmeric and therefore a more powerful anti-inflammatory.  Peel and crush the garlic into the bowl and drizzle with a little lime juice.  Mix until combined.

Once the cauliflower is cooked enjoy either hot or cold and dip the cauliflower into the dip and enjoy.