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 minutesminutes
Serves 2
Ingredients
For the Cauliflower:
1cauliflower
1tbspground turmeric
For the Tahini Cream:
500gnatural soy yoghurt
8tbsplight tahini
Juice of 1 lemon
Pinchof salt
For the Zhough
2clovesGarlic
20gfresh Coriander
1Green chilli
1/2tspground Cardamom
1tspGround cumin
75mlOil
Juice 1/2 lemon
1/2tspsalt
Pinchblack pepper
Pinchchilli flakes
Garnish
15gfresh coriander
30gred 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!
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