Spiced roast cauliflower and garlic with tahini yogurt dressing

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 tbsp lemon juice; 2 tbsp tahini paste; 2 tbsp olive oil; 1 red chilli, chopped; 1 large cauliflower, green leaves and excess stalk removed; 3 tbsp sesame seeds; 4 garlic cloves, sliced; 1 large cauliflower, green leaves and excess stalk removed; 1 small handful mixed soft herbs (e.g. mint, basil, tarragon); 1 small handful mixed soft herbs (e.g. mint, basil, tarragon); 1 small handful mixed soft herbs (e.g. mint, basil, tarragon); 1 small handful mixed soft herbs (e.g. mint, basil, tarragon); 4 green cardamom pods, crushed; 2 tbsp nigella seeds; 1 small handful parsley leaves; 1 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

Side dish
Starter
Gluten-free
Vegetarian

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,