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 minutesminutes
Serves 3
Ingredients
Cauliflower
1cauliflower
1tbspground turmeric
2tbspcumin seeds
Tahini Cream
500gsoy yoghurt
8tbsplight tahini
1lemon (juiced)
Za'atar glaze
2tbsp za'atar
2tbsp tamari
1tbspmaple syrup
3tbsp oil
½tbspsmoked paprika
To serve
1pomegranate
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.
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