WHOLE ROAST CAULIFLOWER W/ TAHINI & HAZELNUTS
WHAT'S IN IT?
1/4 cup (90g) tahini
½ cup (140g) Greek-style yoghurt
1 tbs olive oil
½ tsp smoked paprika
Finely grated zest and juice of ½ a lemon
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 garlic bulb
1 large cauliflower, outer leaves and stem intact
2 tsp each chilli flakes, ground turmeric
½ cup (75g) hazelnuts, roasted, choppe
¼ cup (40g) raisins
Watercress (or rocket) to serve
PUTTING IT ALL TOGETHER:
1. Preheat oven to 180°C. Drizzle 2 tbs oil over the garlic, then place in the centre of a piece of foil. Roast for 30 minutes.
2. Place the whole cauliflower in the centre of a roasting dish (you may have to trim stem slightly to ensure it will stand up). Combine the remaining 2 tbs oil, chilli, turmeric and 1 tsp salt, then rub over the cauliflower. Place in the oven and roast for 1 hour or until tender.
3. While the cauliflower is cooking, make the tahini sauce. Combine the tahini, roasted garlic, yoghurt, olive oil, smoked paprika, and lemon zest and juice. Season to taste.
4. When cauliflower is cooked, spead the bottom of a serving plate liberally with the tahini sauce, place cauliflower on top, then scatter with hazelnuts, raisins, watercress and drizzle over extra olive oil.