Roasted cauliflower with tahini-yogurt sauce
Cauliflower (medium size, cleaned 600 g)
Ingredients · Servings 6
- 1 cauliflower
- 3 tablespoons olive oil
- 0.25 Tl Raz el Hanout
- Salt
- 0.5 pomegranate
- 0.5 bunch flat-leaf parsley
- 0.5 organic lemon
- 300 g Sahnejoghurt
- 2.5 El Tahin
- 1.5 tsp lemon juice
Method · 1 h
- Preheat oven to 200°C (fan oven not recommended). Clean the cauliflower and place it on a baking sheet lined with parchment paper. Mix the olive oil with the Ras el Hanout and drizzle over the cauliflower, then season with salt. Place a piece of parchment paper over the cauliflower and fold it over with your hands, tucking in the ends. Bake in the preheated oven on the lower rack for 40–45 minutes.
- Meanwhile, remove the seeds from the pomegranate. Chop the parsley leaves. Cut the lemon into wedges.
- Place the creamy yogurt, tahini, salt, and lemon juice in a tall container and purée with an immersion blender until smooth. Season with salt to taste.
- Remove the cauliflower from the oven and place it on a platter. Garnish with pomegranate seeds and parsley. Serve with lemon wedges and tahini-yogurt sauce.
1 tsp Raz el Hanout (or curry powder)
