# Roasted Cauliflower with Sauce

A whole roasted cauliflower served on a garlicky yogurt, drizzled in tahini, and topped with a chimichurri style sauce.

- Cuisine: Middle Eastern
- Category: Soup
- Language: en

## 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

## Instructions

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

## Equipment

- oven
- pot
- knife
- sheet tray
- jar

## Source

- Original video: https://www.instagram.com/reel/C2yqpAPyWmz/?igsh=cWxoMTRoODVnemF3
- Recipe page: https://www.cliprecipe.com/recipe/7b254e07-ef36-4fcb-9775-86d9754cce7f
- Extracted: 2025-06-14

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt