cualiflower tahini cream zhoug

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


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


  • 15 g fresh coriander
  • 30 g red sauerkraut


  • 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!
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