ROASTED WHOLE CAULIFLOWER w/ TAHINI YOGURT + CHERMOULA
By Teresa Cutter
What's great about it
1 whole cauliflower
2 red onions, thinly sliced
2 lemons, juiced
500 ml (2 cups/16 fl oz) thick Greek yoghurt
2 tablespoons tahini pomegranate and pistachio to garnish
Grove Avocado Oil to drizzle
generous pinch of sea salt
chermoula (from P223 Earth To Table)
PREHEAT your oven to 200°C (400°F) fan-forced.
DRIZZLE cauliflower with a generous amount of avocado oil and season with sea salt.
ROAST for 45 minutes until golden and slightly charred on the surface, then remove from the oven. Combine red onion, the juice of 2 lemons and a pinch of salt. Massage through and allow to pickle for 15 minutes.
COMBINE yoghurt and tahini then spread onto a serving platter and top with the whole roasted cauliflower.
DRIZZLE over the chermoula dressing and garnish with pickled red onion, pomegranate and pistachio. Serve and enjoy.
Notes and Inspiration
Cranberries can be used in place of pomegranate. Add a handful of chopped green olives and capers. Serve with yoghurt flat bread or with good crusty rye sourdough.
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