Roasted cauliflower, peanut butter

Ingredients

• 1 beautiful cauliflower
• 300 g of Greek yogurt
• 1 handful of grilled peanuts
• 1 small bouquet of coriander
• 1 net of lemon juice

• Black Moulin pepper

• The marinade

• 400 g coconut milk
• 3 tablespoon (s) of Smooth natural peanut butter
• 1 garlic clove
• 1 tablespoon (s)
• 1 teaspoon (s) of molded turmeric
• 1/2 teaspoon (s) of Cayenne pepper
• 1 pinch of salt

Preparation

1. Preheat the oven to 180 ° C. Line a large gratin dish with parchment paper.

2. Detail the cauliflower in small bouquets.

3. Prepare the marinade. Peel and chop the garlic clove. Pour all the ingredients in a bowl, and mix with a whisk until you get a homogeneous and smooth texture.

4. Add the bouquets of cauliflower to the preparation and gently mix to cover them with marinade.

5. Spread the bouquets in the dish, then pour the rest of the marinade. Bake for 45 minutes, stirring halfway through cooking. The cauliflower must be golden.

6. Spread the Greek yogurt at the bottom of a serving dish, then place the bouquets of cauliflower with all their sauce.

7. Sprinkle with crushed peanuts and chopped coriander.

8. Drizzle with lemon juice. Give a few turns of pepper mill. Serve without delay.