Golden Roasted Cauliflower with Tahini Cream & Zhoug
We char a turmeric infused cauliflower and then serve on top of a tahini cream dressed with a delicious glaze – this is magnificent and makes a wonderful centrepiece dish that is packed with flavour and its surprisingly filling as well as beautiful.
Takes 40 minutes
Serves 2
Ingredients
For the Cauliflower:
- 1 cauliflower
- 1 tbsp ground turmeric
For the Tahini Cream:
- 500 g natural soy yoghurt
- 8 tbsp light tahini
- Juice of 1 lemon
- Pinch of salt
For the Zhough
- 2 cloves Garlic
- 20 g fresh Coriander
- 1 Green chilli
- 1/2 tsp ground Cardamom
- 1 tsp Ground cumin
- 75 ml Oil
- Juice 1/2 lemon
- 1/2 tsp salt
- Pinch black pepper
- Pinch chilli flakes
Garnish
- 15 g fresh coriander
- 30 g red sauerkraut
Instructions
- Prep Cauliflower: Wash and cut the cauliflower into quarters, including the leaves.
- Boil Cauliflower: Boil the cauliflower and leaves with salt and turmeric until al dente, about 8-10 minutes, then drain.
- Make Tahini Cream: Combine soy yoghurt, tahini, lemon juice, and a pinch of salt to create the cream.
- Sear Cauliflower: Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil and a pinch of salt. Once hot carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre, approx 3-4 mins on each side)
- Make the Zhoug: For the Zhoug blend all ingredients till smooth and taste and adjust the seasoning to your liking.
- Garnish Prep: Chop coriander or parsley and roughly chop the sauerkraut
- Assemble Dish: Spread tahini cream on a plate, place cauliflower on top, drizzle with the zhoug, and garnish with coriander and sauerkraut
- Serve and Savour: Dive into this beautiful and flavorful dish that elevates cauliflower to new heights. Enjoy!
