Poptastic Cauliflower with Sizzling Yoghurt
By OcadoLife
Published on 08 September 2023
Za’atar breadcrumbs ramp up the flavour in this Poptastic Cauliflower with Sizzling Yoghurt from chef, presenter and bestselling author John Gregory-Smith. The cooling yoghurt with hot oil makes a fab contrasting dip.Time and servings
40 minsTotal time
8Servings
15 minsPrep time
25 minsCooking time
Ingredients
- 100g panko breadcrumbs
- 2 tbsp za’atar
- 3 large eggs (approx.)
- 2 cauliflower, broken into bite-sized florets, leaves reserved, stalk trimmed and cut into 5 mm-thick slices
- 50ml groundnut oil
- 2 salad onions, finely chopped
- 2 tsp aleppo pepper flakes
- 2 garlic cloves, crushed or grated
- 20g pine nuts
- 350g greek yoghurt
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Line a large baking tray with baking paper. In a bowl, mix the breadcrumbs, za’atar and a pinch of salt. In a separate bowl, whisk the eggs with a pinch of salt.Step 2
Dip the cauliflower in the egg, letting the excess drip off; then coat in the breadcrumbs and transfer to the tray, along with any leaves. Roast for 25 mins until tender.Step 3
For the sizzling yoghurt, heat the oil in a pan over a high heat for 2-3 mins. Combine the salad onion, pepper flakes, garlic, pine nuts and a pinch of salt in a heatproof bowl. Test the oil by dropping in a piece of salad onion – if it bubbles, it’s ready. Pour the hot oil over the salad onion mix; let it infuse for a min.Step 4
Put the yoghurt in a wide, shallow bowl and drizzle the oil mix over the top – it should sizzle as it hits the yoghurt. Serve with the cauliflower.