2021 Week 22 Newsletter
Recipe and Pic from Olive Magazine
This recipe calls for roasting a cauliflower whole, which it quite lovely presentation-wise, but if you prefer you can slice yours into thick “steaks” before roasting which will cook much more quickly!
1 cauliflower, trimmed
2 tbsp tahini
2 tbsp plain yogurt
1 tbsp, toasted pumpkin seeds
Chermoula
handful, finely chopped flat-leaf parsley
handful, cilantro finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 tsp ground cumin
1 lemon, zested and juiced
olive oil
To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.
Heat the oven to 400 degrees Brush the cauli with oil and season then put on a baking tray and roast for 30 -40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.
Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflower onto a plate, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.