LEMON YOGHURT CAULIFLOWER BAKE

SERVES 6 AS A SIDE DISH PREPARATION: 15 MIN COOKING: 50 MIN

2 cauliflowers, broken into florets 2 lemons, quartered 1 garlic bulb, halved horizontally 15ml (1T) oil 1 onion, sliced 4 garlic cloves, chopped SAUCE 50g butter 15ml (1T) flour 250ml (1c) milk 250ml (1c) plain yoghurt juice and grated zest of 1 lemon 5ml (1t) cumin seeds, toasted 15ml (1T) roasted masala 10g fresh coriander, chopped salt and freshly ground pepper TO FINISH pecorino cheese shavings lemon slices Preheat the oven to 200°C. Grease a large ovenproof dish with nonstick spray. 1 Put the cauliflower, lemon and garlic bulb halves in the ovenproof dish. 2 Heat the oil in a pan and fry the onion and chopped garlic until soft, then sprinkle the garlic and onion mixture over the cauliflower mixture in the ovenproof dish. 3 Sauce Melt the butter in

a saucepan and stir in the flour. Turn the heat down and add the milk bit by bit, stirring continuously until thickened. Remove from the heat. 4 Stir the rest of the ingredients into the sauce, finishing by seasoning with salt and freshly ground pepper. Pour over the contents of the ovenproof dish. 5 Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes or until golden brown and done. 6 To finish Sprinkle the pecorino cheese over and serve with the lemon slices.

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