It’s the festive season again, and as those colder, darker nights roll in, it’s also time to get some friends over. This cauliflower is perfect for dinner with friends, or bake a couple to serve as part of a buffet.
The cauliflower is spread with a spice paste and then roasted whole. This allows it to retain a bit of bite, and your guests can either break off florets or you can serve up slices with flatbread and other mezze dishes. The tahini sauce is the perfect compliment and you could always make double as it’s a great dip.
Enjoy!
~Dom Eats!
Party Cauliflower
A spiced and roasted cauliflower adorned with tahini sauce. Perfect for a dinner party with friends, served with flatbread and other side dishes.
Ingredients
Roasted Cauliflower
- 1 Cauliflower medium
- 2 tbsp Olive Oil
- ½ tsp Paprika
- ½ tsp Coriander ground
- ½ tsp Cumin ground
- ¼ tsp Chilli Powder
- ¼ tsp Turmeric
- ¼ tsp Salt
- ¼ tsp Black Pepper ground
Tahini Sauce
- 100 g Yogurt plain
- 20 g Tahini
- ½ Lemon zest and juice
- ¼ tsp Roasted Garlic Paste
- ½ tsp Salt
- ¼ tsp Black Pepper ground
For Serving
- 1 tbsp Parsley chopped
- 2 tbsp Pomegranate Seeds
- 1 tbsp Pine Nuts toasted
Instructions
- Pre-heat the oven to 200°c/180c fan and line a baking tray with baking paper.
- Mix the spices for the cauliflower with the olive oil to create a paste.
- Remove the leaves from the cauliflower. Leaving the cauliflower whole, trim the stalk and remove the hardest part of the core. Spread the spice paste across the top of the cauliflower. Bake in the oven for around 50 minutes (depending on the size of the cauliflower) until tender and golden brown on top.
- Meanwhile, prepare the tahini sauce. Bring a cup or two of water to the boil in a small or medium saucepan. In a heat-proof medium bowl, mix the ingredients for the tahini sauce and place over the pan of boiling water and stir gently until warmed through – it doesn't need to come to a boil. The sauce is fine cold if you prefer.
- Serve the roasted cauliflower with the tahini sauced drizzled over, with chopped parsley, a handful of pomegranate seeds and toasted pine nuts sprinkled on top. Any extra sauce can be served on the side with flatbreads.
Notes
You could easily make this vegan by using coconut yogurt instead of dairy.