Healthier Whole Roasted Spiced Cauliflower with Pico De Gallo

9 Ingredients

Number of servings

6

2 limes
1/2 small red onion, finely chopped
1 jalapeno, deseeded, finely chopped
1/2 bunch coriander
200grams Sweet Solanato® tomatoes, finely chopped
3teaspoons Mexican chilli powder
2tablespoons Woolworths extra virgin olive oil
1 large cauliflower, trimmed
2tablespoons light Greek-style natural yoghurt

Description

Colourful and flavourful, this healthier whole roasted cauliflower is the perfect meat-free main for your next summer barbecue.

Method

Step 1 of 5

Preheat a barbecue grill (with hood closed) on medium-high heat. Juice 1 lime.

Step 2 of 5

To make pico de gallo, combine onion, lime juice and jalapeño in a bowl. Stand for 5 minutes. Finely chop half of the coriander. Add tomato and chopped coriander to onion mixture and stir to combine. Set aside.

Step 3 of 5

Combine chilli powder and oil in a small bowl. Season with pepper. Place cauliflower on a large piece of foil on a large shallow roasting pan. Brush oil mixture all over cauliflower. Season. Scrunch a sheet of foil up around cauliflower, then pour 1/4 cup boiling water into foil. Fold up sides of foil to enclose cauliflower, scrunching foil at the top to seal.

Step 4 of 5

Place pan with cauliflower on the unheated side of the barbecue. Cook, with hood closed, for 1 hour. Carefully open foil to expose cauliflower. Cook for a further 40 minutes or until cauliflower is tender.