Golden Roasted Cauliflower with Tahini Cream Recipe

David and Stephen say: “We served these as part of a fancy plant-based feast we cooked for 150 people in Zakynthos in Greece and they were adored! Cauliflower still can be seen as a bland veg, we even used to hate cauliflower growing up – this dish will change all that!”

Serves:

2-4

Prep time:

20 minutes

Cook time:

20 minutes

Ingredients

1 cauliflower
1 tbsp ground turmeric

For the tahini cream

500g natural soy yogurt
8 tbsp light tahini
Juice of 1 lemon
Pinch of salt

For the seeds

2 tbsp cumin seeds

To serve

1 pomegranate
Fresh coriander or flat parsley

For the glaze

2 tbsp tamari
1 tbsp maple syrup
3 tbsp oil
½ tbsp smoked paprika

Method

1. Wash and cut the cauliflower into quarters, including the leaves. Boil the cauliflower and leaves with salt and turmeric until al dente, about 8-10 minutes, then drain. Combine the soy yoghurt, tahini, lemon juice, and a pinch of salt to create the cream.

2. Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil. Once hot add in the cumin seeds and carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre, approximately 3-4 minutes on each side)

3. Mix the tamari, maple syrup, oil, and smoked paprika for the glaze. Chop the coriander or parsley and deseed a pomegranate.

4. Spread the tahini cream on a plate, place the cauliflower on top, drizzle with the glaze, and garnish with the pomegranate and coriander.

5. Dive into this beautiful and flavourful dish that elevates cauliflower to new heights. Enjoy!

Recipe extracted from The Happy Pear: Recipes and Learnings from the First 20 Years by David and Stephen Flynn. Published by Gill Books

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