Ingredients 1 whole cauliflower 1 tsp cumin seeds 1 tsp coriander seeds Salt and pepper 2 tbsp olive oil 3 tbsp dry roasted almonds 2 tbsp dried cranberries or the seeds of a pomegranate Handful of parsley 3 tbsp greek yoghurt 2 tsp lemon juice Method Preheat your oven to 210C/425F. Chop the cauliflower into roughly even florets (no need to be too precise, the smaller pieces will get a bit crispy, and that’s lovely). Pound the cumin and coriander seeds in a mortar and pestle. In a large bowl, toss the cauliflower with the spices and olive oil, then season. Spread the cauliflower onto a large, lined baking sheet, ensuring the florets are in one layer with no overlapping pieces. Place in the oven for 20-30 minutes, until the cauliflower is soft and the edges golden. While the cauliflower is cooking, roughly chop the almonds, cranberries and parsley. Prepare the yoghurt sauce by combining the yoghurt with lemon juice and add salt to taste. When the cauliflower is done, transfer onto a serving plate and sprinkle the almonds, cranberries and parsley over the top. Drizzle the yoghurt sauce evenly over everything and serve.