Za'atar charred Cauliflower with Tahini Cream
Cauliflower still can be seen as a bland veg, we even used to hate cauliflower growing up - this dish will change all that! We char a turmeric infused cauliflower and then serve on top of a tahini cream dressed with a zaatar glaze - this is magnificent and makes a wonderful centrepiece dish that is packed with flavour and its surprisingly filling as well as beautiful.
Takes 25 minutes
Serves 3
Ingredients
Cauliflower
- 1 Cauliflower
- 1 tbsp ground tumeric
- 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
- 1/2 tbsp smoked paprika Pomegranate
To serve
- 1 Pomegranate
- Fresh coriander/ flat parsley
Instructions
- Fill and boil the kettle. Cut the cauliflower into 4 even quarters and give it a good wash including the leaves. Remove the tender smaller leaves and cut them in half lengthwise. Add the cauliflower and the leaves to a large saucepan and fill with just boiled water, a generous pinch of salt and 1 tbsp of ground turmeric. Cook on high heat for approx 8-10 mins until the cauliflower is cooked but still hard enough to hold its shape.
- Drain and rinse the cauliflower and leave to drain and dry for a minute.
- For the tahini cream, mix together the tahini, soy yogurt, lemon juice and salt until well combined and a lovely creamy texture.
- Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil. Once hot add in the cumin seeds and carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre.
- While that is cooking, mix together the ingredients for the zaatar glaze until well combined.
- Finley dice the fresh coriander and deseed the pomegranate.
- To serve add a generous amount of tahini cream on the bottom of a plate or wide bottomed bowl, carefully place a cooked cauliflower quarter with the charred sides facing up on top of the tahini cream, drizzle over approx 2-3 tbsp of the zaatar glaze on top and decorate with pomegranate seeds and chopped coriander and enjoy!