Welcome to Mum&sons

My two eldest boys challenged me to start a cooking blog with simple recipes that we can cook together - and my youngest one has now joined in. I am hoping they pick up some cooking and photograph skills... or that at least they learn to design and run a blog.


You may be fed up - with reason - to see roast cauliflower everywhere. But it has to be recognised that it tastes good. And while most children despise boiled cauliflower they seem to enjoy it roasted.

You need:
- a cauliflower (broken into florets)
- 3 tablespoons of olive oil
- a handful of pumpkin seeds
- salt
- 5 tablespoons of greek style yogurt
- haft a teaspoon of turmeric
- a teaspoon of tahini
- a tablespoon of lemon juice
- half a clove of garlic- grated

Preheat the oven at 200 degrees. Put the cauliflower florets on an oven tray, salt them  and coat them with the olive oil (just by tossing them with your hands). Put it in the oven and wait for 25-30 minutes.

As soon as the cauliflower is ready toast the pumpkin seeds on a frying pan over medium heat   it should take just a could of minutes, but be careful because some of them 'explode' when they get hot and the children can get burnt)

Mix the yogurt, turmeric, tahini, lemon juice and garlic. Taste the sauce as you may need a tiny bit of salt.

Serve the cauliflower with the seeds on top and the sauce on the side.