Whole roast cauliflower in yoghurt tahini crust

You can omit the yoghurt or use a dairy free yoghurt if you want to keep this vegan. The creamy acidity of yoghurt mixes perfectly with the thick unctuous tahini and creates an almost shiny crust when baked in the oven. Once you are comfortable with the marinade feel free to mix up the spices. I have made a pink-toned cauliflower crust using hibiscus and beetroot powder, or golden with turmeric, you can add chili and paprika. Play around to find your favourite combination.

Ingredients

1 Whole Cauliflower

3 tbs tahini

3 tbs yoghurt

2 tbs olive oil

1 tsp ground cumin

1 tsp baharat spice

1tsp salt

1tsp pepper

A squeeze of lemon

Chopped parsley or coriander to garnish

First I blanch the whole cauliflower in boiling water, this step is not necessary but it makes it easier and quicker to roast,

Bring a pot of water to a boil, add a teaspoon of turmeric if you like and a good spoon of cooking salt. Add the cauliflower and cook for about 8minutes until softening but not cooked through.

Make your marinade by whisking all the other ingredients together, you can add a splash of water if the marinade won’t spread but with the olive oil it should make a pourable thick liquid.

When your cauliflower is cool add the marinade.

Put on a roasting tray and bake for 20-30 minutes at 180’ until cooked through and the crust has set.

Sprinkle the chopped herbs on top and serve.

Delicious hot or room temperature and great the next day cold in salads.