600g cauliflower, cut into florets
2 zucchini, coarsely chopped
6 Medjool dates, pitted, quartered
1 tablespoon olive oil
1 tablespoon finely grated fresh ginger
2 teaspoons finely grated fresh turmeric
1 garlic cloves, crushed
2 teaspoons ground cumin
205g (1 cup) raw buckwheat
1/4 cup fresh mint sprigs
Lemon wedges, to serve
130g (1/2 cup) natural yoghurt
Step 1Preheat oven to 200°C/180°C fan forced. Line a baking dish with non-stick baking paper. Scatter the cauliflower, zucchini and dates in prepared dish. Drizzle with the oil. Add the ginger, turmeric, garlic and cumin. Toss well to coat. Season. Roast for 25 minutes or until golden and tender.
Step 2Meanwhile, cook the buckwheat in a saucepan of boiling water following the packet directions. Drain.
Step 3Serve the roasted vegetables sprinkled with buckwheat, mint and lemon wedges, and topped with yoghurt.
Full Story Read Here : https://www.taste.com.au/recipes/healthy-roast-turmeric-cauliflower-buckwheat-tray-bake-recipe/5v8tmpnw