Whole Roasted Cauliflower with Tahini Cream
by Chef Christina Christofi
Preparation time: 10 minutes
Cooking time: 25 minutes
Difficulty:
Serves: 3-4
Ingredients
For the cauliflower:
- 1 whole cauliflower
- 4 tbsp olive oil
- 1 tsp coriander (ground)
- 1 tsp smoked paprika
- ½ tsp cumin
- 1 tsp fresh thyme
- Salt
- Pepper
For the tahini cream:
- 100 g strained yogurt
- 100 g tahini
- 50 ml lemon juice
- 20 g honey
- 50 ml olive oil
- 50 ml water
- Salt
- Pepper
To serve:
- 2 tbsp pomegranate seeds
- 1 tbsp sesame seeds, toasted
- 1 tbsp coriander leaves
Preparation
- Preheat oven to 200°C.
- In a small bowl, combine the olive oil and herbs and mix well. Place the cauliflower on a baking tray lined with parchment paper and brush thoroughly with the olive oil and herb mixture.
- Bake for about 20-25 minutes, until it gets a deep colour and caramelizes on the outside.
- In a bowl, whisk together the yogurt, tahini, water, lemon juice, and honey.
- Gradually add the olive oil while continuing to whisk until it becomes a cream, then season with salt and pepper.
- Serve the hot cauliflower on top of the cream and garnish with pomegranate, toasted sesame seeds, and coriander leaves.