Moroccan Baked Cauliflower with Cranberries

Ingredients

1 small cauliflower (800g)

1/4 cup peanut butter

3 tsp crushed garlic

1 tsp mixed spice

1/2 tsp ground paprika

3/4 tsp ground cumin

3/4 tsp ground coriander

1/2 tsp sea salt

1/4 tsp ground black pepper

1 cup greek yoghurt (plain/natural)

1/3 cup Ocean Spray® Craisins® 50% Less Sugar Dried Cranberries

1/3 cup sunflower seeds, toasted

Parsley or coriander leaves, to garnish

1. Preheat over to 210 degrees celcius. Line a small baking tray with baking paper.

2. Remove cauliflower leaves. Trim stem so it sits flat on the tray.

3. Place cauliflower on baking tray.

4. In a bowl, mix together peanut butter, garlic and spices. Mix in yoghurt. Spread all over top and sides of the cauliflower.

5. Bake 35 minutes or until the cauliflower is tender and a golden crust forms.

6. Place on a serving plate. Sprinkle with Craisins®, sunflower seeds, parsley and coriander leaves.