Ingredients
- small bunch of mint and parsley, finely chopped (can use one or both herbs)
- 6 tablespoons thick Greek yoghurt, or yoghurt of your choice
- a drizzle of good olive oil
- olive oil
- 1 large cauliflower (about 800g), florets separated and stalks finely sliced
- 50ml white wine vinegar
- a good pinch of saffron strands, or 0.5 teaspoon ground turmeric
- 50g butter, cubed
- a small bunch of parsley and coriander, roughly chopped (can use one or both herbs)
- 150g pine nuts, toasted
- a good pinch of sumac or Aleppo chilli
- 4 flatbreads
Instructions
- 1
Preheat the oven to 220°C/200°C fan/gas 7. Mix the mint and/or parsley and yoghurt in a small bowl. Season with salt and pepper, stir in a splash of olive oil, then set aside.
- 2
Heat a large ovenproof frying pan over a medium heat, add a good glug of olive oil, then add the cauliflower in a single layer (you may need to cook it in a few batches). Once all your cauliflower is browned on both sides (this will take about 10 minutes), put the lot back into the pan and bake in the oven for about 10 minutes, until the stalks are soft and the florets crisp.
- 3
Remove the pan from the oven using an oven glove, then put it back on the hob over a medium heat, add the vinegar and saffron or turmeric then reduce the vinegar for about 2 minutes. Take off the heat, add the butter, toss the cauliflower in it to create a thick and glossy sauce, then stir through most of the parsley and/or coriander.
- 4
Spoon the yoghurt into a shallow serving bowl and use the back of a spoon to swirl it over the bottom, then tumble the buttery cauliflower in. Finish with the last bit of parsley, the pine nuts and some sumac, and serve with flatbreads.