Blend all ingredients together to a smooth consistency
Instructions
Preheat oven to 210 C/410 F
Place florets in a large bowl and sprinkle with Moroccan spice, Sumac powder and the ground almonds and sunflower seeds.
Add the EVOO and toss through to distribute oil evenly. Add the almond and sunflower seed coating and toss through the cauliflower.
Bake on an oven tray for 20-30 minutes, till cooked through and crisp to your taste.
Turn half way through cooking to cook evenly if required.
Serve with Tumeric Yogurt Sauce and garnish with fresh coriander.
To Serve
Serve straight from the oven or try it served with a smear of Labneh or with the Turmeric Yoghurt Sauce.
Add a couple of tablespoons of lemon juice and a couple of tablespoons of EVOO-extra virgin olive oil to 1/4 cup of Greek yoghurt for a simple sauce to compliment the flavours.
Try thinly sliced fennel served on top of this dish as a garnish.
Notes
You can omit the crumb made by the almond meal and the sunflower seeds if you need to. It does add a lovely texture though so use if you can.