Whole Roasted Cauliflower with Lemon Tahini Dressing
Whole Roasted Cauliflower with Lemon Tahini Dressing
Enjoy this whole roasted Cauliflower rich in fibre and vitamins C and K, supporting digestion, immunity and reducing inflammation. Its Sulphur-containing compounds help support liver detoxification and may protect against certain chronic diseases.
Servings
8
Prep time
Cook time
Recipe
Vegan, Gluten-Free
Ingredients
- 1 medium head of cauliflower
- 2 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1 tsp cumin seeds
- 1 tsp sea salt
- 1⁄3 cup tahini
- 1⁄3 cup Greek yoghurt
- 3 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp extra-virgin olive oil
- Pinch sea salt & pepper, to taste
- Handful fresh mint, roughly chopped
- Handful fresh flat-leaf parsley leaves, roughly chopped
- Zest 1⁄2 lemon
- Toasted almonds or pistachios, roughly chopped
Method
- Preheat oven to 220°C and line a small baking sheet with parchment paper. Place a wire rack on top or set aside paper towels for draining the cauliflower.
- Rinse the cauliflower and trim a small portion from the base so it sits flat. Remove any tough outer leaves, leaving some for roasting.
- Fill a large pot with about 3in of water and bring to a boil. Place the cauliflower in the pot, head-side up, cover and simmer for 8 mins.
- Lift the cauliflower out with a slotted spoon and transfer to the prepared baking sheet, stem-side down. Leave to cool and dry for 15 mins.
- Remove the rack, then drizzle the cauliflower with 2 tbsp of olive oil. Rub to coat evenly, then sprinkle with turmeric, salt and cumin seeds. Roast for 40–45 mins until tender, golden and lightly charred.
- Whisk all the tahini dressing ingredients in a medium bowl. Gradually whisk in ice water until smooth, creamy and paler in colour, adding more water if needed.
- Allow the roasted cauliflower to rest for 5 mins before transferring to a serving platter. Drizzle with tahini dressing (and save some dressing for the Roasted Cauliflower Salad recipe) and top with desired garnish.
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