1 Cauliflower
2tbsp Greek / Soya Yogurt
3tsp Harissa Paste / Mixed Ground Spices
Juice of a Lemon
2 Cloves of Garlic
10 – 12 Oat Cakes – ‘Nairns’ brand work well
Olive Oil
Salt and Pepper
Chop the cauliflower into bitesize chunks and soak in hot water for 5 minutes.
Blend the oatcakes until they reach sawdust consistency then add to a shallow bowl.
Meanwhile, make the marinade by mixing the yogurt with harissa paste (or mixed spices), then adding the juice of a lemon and some crushed garlic.
Drain the cauliflower then carefully dip each piece into the harissa yogurt before rolling in the oatcake crumb to coat.
Place on a baking tray, drizzle with a good glug of olive oil and sprinkle with salt and pepper.
Bake in the oven for 25 – 30 minutes until crisp!
If you have any left over harissa yogurt, it makes a tasty dip! Enjoy!