Za’atar Charred Cauliflower with Tahini Cream
Cauliflower is often seen as a bland vegetable—we used to dislike it growing up—but this dish will change all that! We char turmeric-infused cauliflower and serve it on top of a tahini cream, dressed with a za'atar glaze. This magnificent dish makes a wonderful centrepiece, packed with flavour, surprisingly filling, and beautiful to serve.
Takes 25 minutes
Serves 3
Ingredients
Cauliflower
- 1 cauliflower
- 1 tbsp ground turmeric
- 2 tbsp cumin seeds
Tahini Cream
- 500 g soy yoghurt
- 8 tbsp light tahini
- 1 lemon (juiced)
Za'atar glaze
- 2 tbsp za'atar
- 2 tbsp tamari
- 1 tbsp maple syrup
- 3 tbsp oil
- ½ tbsp smoked paprika
To serve
- 1 pomegranate
- Fresh coriander (or flat parsley)
Instructions
- Fill and boil the kettle. Cut the cauliflower into 4 even quarters, including the leaves, and give it a good wash.
- Remove the tender, smaller leaves and cut them in half lengthwise.
- Place the cauliflower and leaves in a large saucepan, then fill it with the just-boiled water, a generous pinch of salt, and 1 tbsp of ground turmeric.
- Cook on high heat for approximately 8–10 minutes until the cauliflower is cooked but still firm enough to hold its shape.
- Drain and rinse the cauliflower, allowing it to dry for a minute.
- For the tahini cream, mix together the tahini, soy yoghurt, lemon juice, and a pinch of salt until well combined and creamy.
- Heat a wide-bottomed, non-stick pan on high heat and add 2 tbsp of oil. Once hot, add the cumin seeds, then carefully place the cauliflower quarters cut-side down in the pan. Cook each side until golden brown and charred.
- While the cauliflower is cooking, mix together the ingredients for the za’atar glaze until well combined.
- Finely dice the fresh coriander and deseed the pomegranate.
- To serve, spread a generous amount of tahini cream on the bottom of a plate or a wide-bottomed bowl.
- Place a charred cauliflower quarter, cut-side up, on top of the tahini cream.
- Drizzle 2–3 tbsp of the za'atar glaze over the cauliflower, then garnish with pomegranate seeds and chopped coriander.
- Serve and enjoy!
