Contact us
Find Your Nearest SPAR

ROAST CAULIFLOWER

with Tahini Yoghurt

Servings: 4

Hands On Time : 10 minutes

Cooking Time: 40–45 minutes

COOK’S NOTES:

A light supper that can be made with any roast vegetable really, but I do like the idea of a chunky cauliflower steak, however faddy it might be. Tahini yoghurt is something I make regularly and keep in the fridge for a couple of days – drizzled over barbecued meat or a rich tagine it adds a tart, nutty flavour.

Ingredients

2 large cauliflowers,

sliced into 2cm steaks

1 x 400g tin chickpeas,

drained and rinsed

Good glug of olive oil

1 tsp cumin seeds

Drizzle of runny honey

Good pinch of smoked paprika, plus extra for sprinkling

Sea salt and black pepper

For the tahini yoghurt

3 tbsp tahini

200g Greek yoghurt

Juice of ó lemon, or to taste To serve

2 tbsp toasted pumpkin seeds

Handful each of mint and

coriander leaves

Extra-virgin olive oil, for

Drizzling

Instructions

1. Preheat the oven to 200°C (180°C fan).

2. Put the cauliflower steaks and any trimmings and the chickpeas onto a large baking tray (you may need a second tray to ensure the cauliflower doesn’t steam). Drizzle with olive oil and add the cumin seeds, honey and paprika. Turn to coat the cauliflower gently and season well. Roast for 40–45 minutes, turning the cauliflower over halfway through cooking, until tender and golden.

3. Meanwhile, blend the ingredients for the tahini yoghurt together, loosening it with a little cold water if you need to. Taste and add more lemon juice if you like. Sprinkle some paprika on top.

4. Spread the tahini yoghurt out over a serving plate and arrange the roasted cauliflower and chickpeas on top. Scatter with the toasted pumpkin seeds and herbs. Finish with a drizzle of extra-virgin olive oil.

Nutritional

KCALS

389

FAT

23g

SAT FAT

96g

CARBS

23g

SUGARS

10g

FIBRE

9g

PROTEIN

18g

SALT

0.14g

We use cookies to ensure that we give you the best experience on our website.