Roasted Cauliflower Wedges with Green Tahini
Prep time: 10 minutes
Cooking time: 20-25 minutes
Serves: 4
Ingredients:
-
1 medium size cauliflower, cut into 2-3cm wedges and leaves on
-
1 tbsp Zaatar
-
½ tsp turmeric
-
2 tbsp olive oil
-
½ cup parsley leaves, picked
-
½ cup coriander leaves, picked
-
½ cup mint leaves, picked
-
¼ cup dill leaves, picked
-
¼ cup tahini
-
½ lemon juice
-
1 cup plain yoghurt
-
Chilli flakes (optional)
-
Salt and pepper
Method:
-
Preheat the oven to 220°C.
-
Place the cauliflowers on a baking tray lined with baking paper.
-
Sprinkle the zaatar, turmeric, ½ tsp salt, ¼ tsp of pepper and drizzle with olive oil.
-
Carefully rub the cauliflowers and spread evenly on the tray. Place into the oven and cook for 20-25 minutes until golden brown.
-
Place all the picked herbs into a blender or food processor.
-
Add the tahini, lemon juice, half of the yoghurt and season with ½ tsp of salt and ¼ tsp of pepper. Blitz for 20 seconds or until combined and green.
-
Mix the rest of the yoghurt by hand and spread on 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.
