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  

  1. Preheat the oven to 220°C and line a large baking tray with baking paper.  
  2. 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.  
  3. Bake for 20-25 minutes until golden brown.  
  4. 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.  
  5. Add green tahini to a bowl and fold through the yoghurt. Then spread across the bottom of a serving platter. 
  6. Once the cauliflower wedges are done, arrange in top and garnish with some extra fresh herbs and chilli flakes if desired.  

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Ingredients for Roasted Cauliflower Wedges with Green Tahini