Roasted Cauliflower Wedges with Green Tahini
Prep time: 10 minutes
Cooking time: 25 minutes
Serves: 4
Ingredients
- 1 whole medium cauliflower, cut into 2-3cm wedges, keeping leaves on
- 1 tbsp Zaatar
- ½ tsp turmeric
- 2 tbsp olive oil
- ½ cup parsley leaves
- ½ cup coriander leaves
- ½ cup mint leaves
- ¼ cup dill leaves
- ¼ cup tahini
- 1 small garlic clove
- 2 tsp lemon juice
- 1 cup plain yoghurt
- Chilli flakes (optional)
- Salt and pepper
Method
- Preheat the oven to 220°C and line a large baking tray with baking paper.
- Place the cauliflowers on the tray and sprinkle over the zaatar, turmeric, ½ tsp of salt and ¼ tsp of pepper. Drizzle over the olive oil, then rub the cauliflowers and spread evenly on the tray.
- Bake for 20-25 minutes until golden brown.
- Into a food processor, add the parsley, coriander, mint, dill, tahini, garlic, lemon juice ½ tsp of salt and ¼ tsp of pepper. Blitz for 20 seconds or until combined and green.
- Add green tahini to a bowl and fold through the yoghurt. Then spread across the bottom of a serving platter.
- Once the cauliflower wedges are done, arrange in top and garnish with some extra fresh herbs and chilli flakes if desired.
