Ingredients:
- 1 medium cauliflower
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 4 cups mixed spinach and kale
- ¼ cup toasted pine nuts
- Salt and pepper
Spiced Turmeric Sauce:
- 1 teaspoon of Chai Lords Activated Turmeric Latte powder
- ½ cup Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- ¼ teaspoon maple syrup or honey
- ½ teaspoon salt Pinch of pepper
Instructions:
- Preheat the oven to 200 degrees C and line a baking sheet with aluminium foil.
- Slice the bottom off the cauliflower so that it sits evenly on the baking sheet.
- Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
- To make the sauce: In a small bowl, combine the turmeric powder, yoghurt, olive oil, lemon juice, garlic, maple syrup, salt, and pepper.
- Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
- Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
- In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
- Remove the cauliflower from the oven. It should be tender outside and fork-tender inside.
- Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.
