Roast Cauliflower and Apricot Coronation Salad

A delightful mix of roasted cauliflower with sweet apricots in a creamy coronation dressing.

Prep Time:
10 minutes

Cooking Time:
20 minutes

Makes:
10 portions

Ingredients:

• 2 Cauliflowers
• 300g Müller Vitality Plant Based Thick & Creamy yogurt alternative (divided)
• 100g Curry powder
• 2 Lemons, juiced
• 2 tbsp of olive oil
• 10 Apricots, halved and stoned
• 50g Mango chutney
• Coriander

Method:

1. Preheat the oven to 200°C / 400°F gas mark 6.
2. Cut the cauliflower down into florets and dice the stalk, this can be roasted too. Combine 200g Müller Plant Based Thick & Creamy yogurt alternative, curry powder, lemon juice and oil. Toss the cauliflower in the marinade and massage in to make sure it is all evenly covered
3. Place onto an oven tray and cook for 20 minutes.
4. After 20 minutes, give the cauliflower a shuffle then add the apricots and roast for a further 10–15 minutes until the cauliflower is tender and the apricots just starting to fall apart.
5. Mix the remaining 100g Müller Vitality Plant Based Thick & Creamy yogurt alternative with the mango chutney to make a mango dressing.
6. To serve, drizzle spoon some of the mango dressing on top of the cauliflower and apricots and sprinkle with some fresh coriander leaves.

Recipe developed by Louise Wagstaffe, Delicious by Designs