Golden Roasted Cauliflower with Green Tahini

 

Serves 4

Preparation: 10 minutes

Cooking Time: 25 minutes

 

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Never chunk the stems!  Making sure to keep the cauli leaves and stems on for Stop Food Waste Day - today and every day! 

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Courtesy of Harris Farm Markets - chef Alex

 

 

Ingredients 

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• 1 whole medium cauliflower, cut into 2-3cm wedges, keeping leaves on  

• 1 tbsp Zaatar 

• ½ tsp turmeric 

• 2 tbsp olive oil  

• ½ cup parsley leaves 

• ½ cup coriander leaves 

• ½ cup mint leaves 

• ¼ cup dill leaves 

• ¼ cup tahini  

• 1 small garlic clove  

• 2 tsp lemon juice  

• 1 cup plain yoghurt  

• Chilli flakes (optional) 

• Salt and pepper 

 

Method 

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1. Preheat the oven to 220°C and line a large baking tray with baking paper.  
 

2. Place the cauliflowers on the tray and sprinkle over the zaatar, turmeric, ½ tsp of salt and ¼ tsp of pepper. Drizzle over the olive oil, then rub the cauliflowers and spread evenly on the tray.  
 

3. Bake for 20-25 minutes until golden brown.  
 

4. Into a food processor, add the parsley, coriander, mint, dill, tahini, garlic, lemon juice ½ tsp of salt and ¼ tsp of pepper. Blitz for 20 seconds or until combined and green.  
 

5. Add green tahini to a bowl and fold through the yoghurt. Then spread across the bottom of a serving platter. 
 

6. Once the cauliflower wedges are done, arrange in top and garnish with some extra fresh herbs and chilli flakes if desired.