- 1 whole cauliflower head, outer leaves removed
- 2 tbs extra virgin olive oil
- 1 tsp cumin powder
- 2 cloves garlic, crushed
- 1 tbs Bioglan Hi-Zorb Turmeric Powder
- Salt and pepper
- Fresh coriander leaves, chopped, to serve
- 1 large orange, juiced
- 2 tbs almond butter
- Dash soy sauce or tamari
- Pinch chilli flakes
- Water to thin
Preheat oven to 180C.
In a small bowl, mix together the olive oil, cumin, garlic, turmeric, salt and pepper. Spoon over the cauliflower head, making sure to coat evenly.
Place the cauliflower, stem side down, in an oven-proof pot and pour a dash of water around the cauliflower before covering with a lid. Bake for 45 minutes. Remove the lid and bake for another 15-20 minutes or until golden on top and tender.
To make the dressing, whisk all ingredients in a small bowl, adding the orange juice slowly and extra water as needed. Set aside.
Remove from the oven and drizzle with spiced almond butter dressing and chopped coriander.