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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!
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