Cooked - Roasted Cauliflower With Tahini And Chimichurri

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Cauliflower With Tahini And Chimichurri

4.0

1 medium-sized cauliflower (remove thick ugly outer leaves but leave any smaller more delicate ones)

2 tbsp olive oil

1 tsp Maldon sea salt

1 shallot (finely diced)

1 red chilli pepper (diced)

3-4 garlic cloves (diced)

½ cup red wine vinegar

1 tsp salt

1 tsp red pepper flakes

½ cup fresh coriander (finely chopped)

2 cups parsley (finely chopped)

¾ cup extra-virgin olive oil + more as extra

4 heaped tbsp Greek yoghurt

1 garlic clove (crushed)

¼ lemon (juiced)

2 tbsp tahini

Pre-heat the oven to 200C.
Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.
Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
Mix together the Greek yoghurt, garlic and lemon juice to make the base.
Mix together the shallot, chilli, garlic, red wine vinegar, salt, red pepper flakes and herbs. Stream in the olive oil, it should be runnier than pesto.
Remove from the oven.
Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri.
Cut into wedges and enjoy!

Course🍚Side Dish

Diets🥕Vegetarian🌾Gluten-free...

Category🥬Vegetable Dish

CuisineMediterranean

Occasions📆Everyday👥Gatherings

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 13 weeks ago

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