- Firstly, Preheat the oven to 180C.
- Cut any large leaves off the cauliflower head (leaves can be used to make crispy snacks) and cut off the stalk from the base so that the head can sit upright on a baking tray.
- Stir together the harissa, paprika and 3-4 Table spoons of oil. Brush the oil mixture over the cauliflower, covering it well.
- Place in the oven for 50 – 70 minutes. If it starts to brown too early, you can cover with foil (or place a baking tray on the shelf above).
- While the cauliflower cooks, make the tahini yogurt: mix together the yogurt, tahini, lemon zest and lemon juice. Add salt to taste. Store in the fridge.
- Make the herb dressing by placing all the ingredients in a food processor and mixing to a chunky pesto-like consistency. Taste and adjust flavours by adding salt, mustard, capers or garlic powder if necessary.
- When the cauliflower is cooked, remove from the oven and serve straightaway with the yogurt, herb dressing, pine nuts and pomegranate seeds. Dish is ready to serve.
Duration it takes 15 mins to prepare and 1 hour 15 mins to cook.
Ingredients (Organic) For a serving of 4 people.
Tahini Yogurt
¾ cup/195g dairy-free yogurt
¼ cup/60g tahini
zest of 1 lemon
½ Table spoon of lemon juice
salt
Herb Dressing
1 cup (loosely packed)/28g herbs
¼ cup/60ml olive oil
½ tea spoon of garlic powder
1 Table spoon of capers
¼ tea spoon of mustard powder
salt and pepper to taste
Cauliflower
1 large cauliflower head
3-4 Table spoon of olive oil
1 tea spoon of harissa
1 tea spoon paprika
salt and pepper
To Serve
toasted pine nuts
pomegranate seeds
