Name: Spiced roast cauliflower and garlic with tahini yogurt dressing
Yield: For 6 as a side dish
Ingredients: ½ tsp finely grated lemon zest; 100 ml (scant ½ cup) Greek-style plain yogurt; 1 small handful parsley leaves; 1 tbsp olive oil; 2 tbsp nigella seeds; 4 green cardamom pods, crushed; 3 tbsp sesame seeds; 1 tbsp lemon juice; 2 tbsp tahini paste; 1 small handful mixed soft herbs (e.g. mint, basil, tarragon); 1 large cauliflower, green leaves and excess stalk removed; 1 red chilli, chopped; 4 garlic cloves, sliced; 2 tbsp olive oil

Preparation info

For
6
as a side dish

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This goes well with pretty much anything, from grilled (broiled) tuna steak or sausage to roast chicken or a slow-braised shoulder of lamb. Alternatively, for a vegetarian starter, scatter it with rocket (arugula) leaves, toasted nuts and pomegranate seeds or serve with chunks of roast butternut squash.

Ingredients

1 large cauliflower, green leaves and excess stalk removed
1 red chilli, chopped
4 garlic cloves, s

Method

Preheat the oven to 180°C (350°F/Gas mark 4).

Cut the cauliflower into florets and place in a roasting dish with the chilli, garlic, sesame seeds, nigella seeds, cardamom, the 1 tablespoon of olive oil and a little salt. Toss everything together and roast, tossing occasionally,

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Spiced roast cauliflower and garlic with tahini yogurt dressing

Ingredients

Method

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