Apricot and turmeric whole-roasted cauliflower

Ingredients:

• 2 heads (about 500g each) cauliflower

• ⅓ cup (80ml) apricot jam

• 1 Tbsp (15ml) olive oil

• 1 Tbsp (15ml) ground turmeric

• 1 Tbsp (15ml) mild curry powder

• Salt and milled pepper

Flatbreads:

• 2 cups (500ml) cake flour

• ½ cup (125ml) plain yoghurt + extra for serving

• Pinch salt

• 2 Tbsp (30ml) chopped fresh coriander or parsley

Method:

1. Preheat oven to 180°C.

2. Place cauliflowers onto a greased baking tray.

3. Combine jam, oil, turmeric and curry powder.

4. Coat cauliflowers with mixture. Season.

5. Roast for 45-50 minutes or until cooked through (reserve pan juices).

6. Combine flatbread ingredients to create a dough.

7. Knead for 2-3 minutes, then rest dough for 5 minutes.

8. Divide into 8 and roll each portion into 2mm-thick discs.

9. Heat a clean dry pan and fry flatbreads for 2 minutes per side or until golden and cooked through.

10. Serve cauliflower and flatbreads drizzled with reserved pan juices and extra yoghurt.