Name: Whole Roast Cauliflower with Tahini & Hazelnuts
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 garlic bulb; 1 large cauliflower, outer leaves and stem intact; 2 tsp each chilli flakes, ground turmeric; 80ml (⅓ cup) extra virgin olive oil, plus extra, to drizzle; 75g (½ cup) hazelnuts, roasted, chopped; 40g (¼ cup) raisins; Watercress (or rocket), to serve; 90g (¼ cup) tahini; 140g (½ cup) Greek-style yoghurt; 1 tbs olive oil; ½ tsp smoked paprika; Finely grated zest and juice of ½ a lemon

Whole Roast Cauliflower with Tahini & Hazelnuts

First published in delicious.

Roasted whole and served with a creamy tahini sauce and crunchy hazelnuts, this cauliflower is a showstopping veg dish for sharing.

Serves

Prep

10 mins

Cook

1 hr 30 mins

Total

1 hr 40 mins

Difficulty

Easy

Oven

180°C fan-forced

Method

Preheat the oven to 180°C fan-forced. Drizzle 2 tbs oil over the garlic, then place in the centre of a piece of foil. Roast for 30 minutes.
Place the whole cauliflower in the centre of a roasting dish (you may have to trim stem slightly to ensure it will stand up). Combine the remaining 2 tbs oil, chilli, turmeric and 1 tsp salt, then rub over the cauliflower. Place in the oven and roast for 1 hour or until tender.
While the cauliflower is cooking, make the tahini sauce. Combine the tahini, roasted garlic, yoghurt, olive oil, smoked paprika, and lemon zest and juice. Season to taste.
When cauliflower is cooked, spread the bottom of a serving plate liberally with the tahini sauce, place cauliflower on top, then scatter with hazelnuts, raisins, watercress and drizzle over extra olive oil.