Serves 1
Directions
- 1Pre-heat the oven to 200 c.
- 2Fill a large pot of water, season well with salt, and bring to a boil.
- 3Place the cauliflower in, cover, and let cook for 6-8 minutes, depending on the size.
- 4Check 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.
- 5Cover with extra virgin olive oil and season well with sea salt.
- 6Return to the oven and let roast for 45 minutes until charred and golden all over.
- 7Mix together the Greek yoghurt, garlic and lemon juice to make the base.
- 8Mix together the shallot, chilli, garlic, red wine vinegar, salt, red pepper flakes and herbs.
- 9Stream in the olive oil, it should be runnier than pesto.
- 10Remove from the oven
- 11Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top.
- 12Drizzle with tahini and chimichurri.
- 13Cut into wedges and enjoy!
Ingredients
- 1 medium-sized cauliflower
- 2 tbsp olive oil
- 1 tsp Maldon sea salt
- 1 shallot
- 1 red chilli pepper
- 3 4 garlic cloves
- 0.5 cup red wine vinegar
- 1 tsp salt
- 1 tsp red pepper flakes
- 0.5 cup fresh coriander
- 2 cups parsley
- 0.75 cup extra-virgin olive oil
- 4 tbsp Greek yoghurt
- 1 clove garlic
- 0.25 lemon
- 2 tbsp tahini
Equipment
ovenpotknifesheet trayjar
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