Roasted Cauliflower & Tahini Yoghurt
This side is a perfect addition to your spring and summer lunch or dinner table. It’s cooling, a little sharp, and incredibly fragrant. The Tahini Yoghurt serves as a creamy and smooth base for the roasted cauliflower that’s robust and hearty. Both, though earthy, are brightened by the addition of fresh whole mint leaves and the pickled onions, then the entire dish is brought together by the subtle but essential toasted pine nuts. The dish pairs well with fatty fish, like salmon, and any meal involving spring potatoes.
Serves 4-5, Time: 30 mins
Ingredients:
Half 1 Head Cauliflower (approx 450g)
4 tbsp Olive Oil
1 tsp Chilli Flakes
3 tbsp Natural Yogurt (Heaped)
2 tbsp Tahini
2 tbsp Lemon Juice
Small Handful Fresh Mint
50g Pine Nuts (or almonds)
Salt
Method:
Preheat the oven to 220°C Fan/200°C/Gas Mark 6
Chop the cauliflower into small florets, approximately 1 inch in width, and place on a baking tray
Drizzle over the olive oil, chilli flakes, and a large pinch of salt, then toss with your hands and place in the oven for approx. 20 minutes or until very golden and sizzling
Whilst the cauliflower roasts, add the yoghurt, tahini, lemon juice and a pinch of salt to a bowl and stir until smooth, then set aside
Into a dry pan and on a low heat, add your pine nuts, and toast until just golden (this will take about 3-4 minutes), then transfer to a plate and set aside
Now is also the time to prep the Quick Pickled Red Onions if you don’t have any on hand
Once the cauliflower is ready, remove from the oven ready to assemble
Spread the Tahini Yoghurt onto a serving plate, then top with the cauliflower, 2 tbsp of the pickled onions, a few fresh mint leaves & a sprinkling of pine nuts (optional: a drizzle of olive oil)
Enjoy!
