Roasted Cauliflower served with Tahini and Chimichurri Herb Sauce

Mon, 15 May 2023

Ingredients:

For the cauliflower

• 1 x medium size cauliflower, remove most of the outer leaves but leave the fresher inner ones on it
• 2 tbsp or a good glug of olive oil
• Sea salt

Chimichurri

• 1 medium shallot diced finely
• 1 red chili pepper diced finely
• 3 to 4 cloves of garlic
• 115ml of red wine vinegar
• 1 tsp of salt
• 1 tsp of red pepper flakes or 1/4tsp of cayenne pepper( add more to taste and heat !)
• 1/2 cup of fresh chopped coriander
• 2 cups of freshly chopped parsley
• 175 ml of extra virgin olive oil

Garlicky yoghurt

• 4 tbsp of plant based plain yoghurt
• 1 clove of garlic crushed
• 1/4 of a lemon juiced
• 2 tbs of Tahini to serve

 

Method:

1. Fill a large pot and season with salt and bring this to the boil.
2. Place your whole cauliflower into the water and bring back to the boil and let it cook for around 8 minutes. Remove and leave it steam off for about 5 mins.
3. Cover with a good glug of olive oil and roast it in an oven (200 degrees, 180 fan, gas mark 4) for around 45 minutes until its golden all over. Remove from the oven a pop to one side ready for plating up.
4. Mix all your chimichurri ingredients and check to see if you need a little more volume in the heat department. You can add more chili or cayenne pepper if you want.
5. Mix all your yoghurt ingredients together and check the taste. Add more of what you love if required.
6. Spoon some of your garlicky yoghurt onto a serving plate and place the whole cauliflower onto the yoghurt.
7. Drizzle with tahini and spoon over you're chimichurri to taste.