EatTheSeasons - Ottolenghi Inspired Roast Cauliflower w Tahini, Greek Yoghurt & Lemon Sauce

This is one of my favourite cauliflower dishes. It's super flexible and a great way to Eat The Seasons.

If you're looking for a show stopper cook the cauliflower whole.  If you're looking for a main meal cut it into wedges.  For a starter, nibbles or fridge raid then florets is the way to go.

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Ingredients:

For the Cauliflower:

• 1 whole cauliflower
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• Salt and pepper, to taste

For the Tahini, Yoghurt & Lemon Sauce:

• 4 tbsp tahini
• 150 g Greek yogurt
• Juice of 1 lemon
• 1 garlic clove, finely minced
• Salt and pepper, to taste
• Water (as needed to thin)
• Flat leaved parsley (optional)

Instructions:

1. Preheat the Oven: to 200°C 

2. Prepare the Cauliflower: If you're cooking the cauliflower whole trim the outer leaves and cut the stem so it sits flat. Place the cauliflower in a large pot of boiling salted water and cook for 5-7 minutes until slightly tender. Drain well.  If you're going for wedges/ steaks or florets skip this bit and cut or break up your cauliflower.

3. Roast the Cauliflower: In a bowl, mix together the olive oil, cumin,  coriander, salt, and pepper. Rub the spice mixture all over the cauliflower, coating it evenly. Place the cauliflower on a baking tray and roast for 30-40  minutes for a whole cauliflower and 20- 30 for florets/ wedges/ steaks until golden brown and crispy on the outside.

4. Make the Tahini-Yogurt Sauce: In a bowl, whisk together the tahini, Greek yogurt, lemon juice, minced garlic, chopped parsley (if using) salt, and pepper. Add a splash of water to thin the sauce if needed (this is normal - tahini tends to seize when you add yoghurt)—it should be pourable but not too runny.

Pour sauce over the cauliflower or dip if that's more your thing - and enjoy!

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