1 cauliflower, large leaves removed (reserve for stock) and cut into florets
1 red onion, peeled and sliced
1 ½ tsp sumac
3 cloves garlic, whole & skin on
Drizzle live oil
1 lemon, zest for the cauliflower (juice for the dressing)
1 bunch watercress
1 beetroot, thinly sliced and chopped into matchsticks
Large handful of toasted pumpkin seeds
Ingredients for the Dressing
200ml bio-live yoghurt
1 clove of garlic, pressed
Large handful fresh herbs (eg mix of basil, oregano, parsley, coriander, mint – I used basil, oregano and parsley)
½ tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp lemon juice
Preheat the oven to 180 c.
Place the cauliflower florets and red onion slices in a roasting pan, sprinkle with sumac and a pinch of salt and drizzle with olive oil.
Roast for 30-40 minutes, until the cauliflower is soft and onion has caramelised.
When you take out of the oven, grate over lemon zest from one lemon, stir and set aside to cool slightly.
Meanwhile make the dressing: Chop the herbs and add to the yoghurt, pressed garlic, and mix in the olive oil, apple cider vinegar and lemon juice, stir well and season.
In a large dish combine the watercress, roasted cauliflower and onion, beetroot, pumpkin seeds and pour over the dressing.
Delicious as is, or can serve with pan-fried rosemary chicken breasts or could add a tin of chickpeas to make it more substantial.
Antioxidant rich, full of fibre and diverse plant foods. The bio-live yoghurt and apple cider vinegar add live microbes and the dark dense colours of the beetroot, watercress, pumpkin seeds, sumac and lemon zest are all rich in polyphenols to feed your gut microbes. Win win!
Oh, and it tastes delicious! Enjoy!