TAHINI AND COCONUT YOGHURT ROASTED CAULIFLOWER
- Gluten Free
Spiced Tahini Sauce
1 large cauliflower, keep whole, remove stems and reserve (approx. 800g)
1 cup coconut yoghurt
¼ cup Melrose Organic Tahini Hulled
1 tbsp pure maple syrup or rice malt syrup
1 tsp ground organic garlic powder
1 tsp ground turmeric
1 tsp ground smoked paprika
Salt, to season
1 pomegranate, seeds removed
1/3 cup pine nuts, toasted
1/3 cup parsley, roughly chopped
2 tbsp Melrose Organic Extra Virgin Olive Oil
2 tsp salt flakes
½ cup coconut yoghurt
2 tbsp Melrose Organic Tahini Hulled
1 tbsp pure maple syrup
Preheat fan-forced oven to 180 degrees.
Line baking tray with baking paper and scrunch up a little aluminium foil to wrap around the cauliflower's stalk to help keep the head upright when baking.
Bring a large pot of salted water (large enough for whole cauliflower) to the boil on stovetop. When boiling, add cauliflower, head down first, so that it's fully submerged. Return to boil and cook cauliflower for 8 minutes.
To make spiced tahini sauce, mix together coconut yoghurt, tahini, maple syrup (or sweetener of choice), garlic, turmeric, smoked paprika, and salt. Stir well to combine and set aside.
Remove cauliflower from pot and place under cold running water for 1 minute. When cool enough to handle, pat down with absorbent paper towel then place on baking tray. Stabilise cauliflower by securing aluminium foil around the stalk. Using pastry brush or the back of a spoon, cover top of cauliflower with spiced tahini sauce.
Place cauliflower leaves and stems in a separate mixing bowl, coat with olive oil, and season with salt. Arrange on baking tray lined with baking paper.
Bake in the oven for 30–40 minutes, or until a golden crust has formed and cauliflower smells nice and roasted. Keep an eye on the leaves as they may only need half the cooking time.
When cauliflower and leaves are cooked, remove from oven and arrange in serving dish with leaves surrounding cauliflower base. Whisk together the drizzling sauce ingredients, and drizzle over cauliflower once cooled slightly. Top with pomegranate seeds, pine nuts and parsley to garnish.
Present cauliflower whole on the table and cut into wedges to serve.