Roasted Cauliflower With Tahini And Chimichurri
This delicious whole Roasted Cauliflower with Tahini recipe can be ready in less than an hour! Tender, caramelised, nutty roasted cauliflower is nestled on a bed of creamy garlic and tahini yogurt sauce before chimichurri sauce is spooned over the top for the perfect vegetarian main course.
Servings: 4 servings
Ingredients
For the cauliflower:
- 1 medium-sized cauliflower remove thick ugly outer leaves but leave any smaller more delicate ones
- 2 tbsp olive oil
- 1 tsp Maldon sea salt
For the chimichurri:
- 1 shallot finely diced
- 1 red chilli pepper diced
- 3-4 garlic cloves diced
- ½ cup red wine vinegar
- 1 tsp salt
- 1 tsp red pepper flakes
- ½ cup fresh coriander finely chopped
- 2 cups parsley finely chopped
- 3/4 cup extra-virgin olive oil + more as extra
For the garlicky yoghurt:
- 4 heaped tbsp Greek yoghurt
- 1 garlic clove crushed
- 1/4 lemon juiced
To drizzle:
- 2 tbsp tahini
Instructions
- Pre-heat the oven to 200C.
- Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. 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.
- Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.
- Mix together the Greek yoghurt, garlic and lemon juice to make the base.
- Mix together the shallot, chilli, garlic, red wine vinegar, salt, red pepper flakes and herbs. Stream in the olive oil, it should be runnier than pesto.
- Remove from the oven.
- Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri.
- Cut into wedges and enjoy!
Notes
Scroll up for a step by step guide on how to make a roasted cauliflower with tahini.
To store: Any leftovers can be stored in the fridge for 2 days in an airtight container, but it will turn a little soggy overnight.
To reheat: Any leftovers, I prefer to eat cold as more of a salad than reheating. Just remove from the fridge 20 minutes before eating to just lose the fridge chill.
Make ahead: You can par boil the cauliflower ahead of time and then cover and place in the fridge for 24 hours. Then roast when ready to serve for the best texture.
Chimichurri lasts up to two weeks in a sealed jar in the fridge. NB: the calorie estimation above assumes that you split the chimichurri four ways equally, when you will likely have leftovers!
Chimichurri lasts up to two weeks in a sealed jar in the fridge. NB: the calorie estimation above assumes that you split the chimichurri four ways equally, when you will likely have leftovers!
Nutrition
Calories: 535kcal | Carbohydrates: 15g | Protein: 6g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 36g | Cholesterol: 0.1mg | Sodium: 659mg | Potassium: 741mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2925IU | Vitamin C: 131mg | Calcium: 101mg | Iron: 4mg