WHOLE ROASTED CAULIFLOWER WITH TAHINI AND CHIMICHURRI — Desert I

Name: WHOLE ROASTED CAULIFLOWER WITH TAHINI AND CHIMICHURRI — Desert I
Cuisine: American, Latin American
Ingredients: 1 x medium-sized cauliflower – remove thick ugly outer leaves but leave any smaller more delicate ones; 2 tbsp olive oil; 1 tsp salt; chimichurri to serve (keeps up to 2 weeks); 4 heaped tablespoons of Greek yoghurt, 1 clove garlic crushed, juice of 1/4 lemon; 2 tbsp tahini; 1 finely diced shallot, 1 diced red chilli pepper, 3–4 diced garlic cloves, ½ cup red wine vinegar, 1 tsp salt, 1 tsp red pepper flakes, ½ cup finely chopped coriander, 2 cups finely parsley, 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil)

7 steps

The perfect recipe for when you’re feeling lazy but have friends coming over and want to still make something delicious. The cauliflower takes on this buttery, sweet but salty crust in the oven and it is topped with a garlicky tahini yoghurt and a chimichurri style salsa.

Updated at: Wed, 16 Aug 2023 16:17:39 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per recipe

Calories2196.7 kcal (110%)

Total Fat220.7 g (315%)

Carbs42.8 g (16%)

Sugars13.9 g (15%)

Protein23.2 g (46%)

Sodium4884.5 mg (244%)

Fiber13.7 g (49%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1cauliflower

medium-sized, remove thick ugly outer leaves but leave any smaller more delicate ones

2 Tbspolive oil

1 tspsalt

chimichurri

to serve, keeps up to 2 weeks

4 heaped tablespoonsGreek yoghurt

1 clovegarlic

0.25lemon

2 Tbsptahini

½ cupred wine vinegar

1 tspsalt

1 tspred pepper flakes

½ cupcoriander

2 cupsparsley

¾ cupextra-virgin olive oil

more oil as needed to get the right consistency - it should be runnier than a pesto, more like a heavily flavoured chunky oil

Instructions

Step 1

To make the Chimichurri mix together 1 finely diced shallot, 1 diced red chilli pepper, 3–4 diced garlic cloves, ½ cup red wine vinegar, 1 tsp salt, 1 tsp red pepper flakes, ½ cup finely chopped coriander, 2 cups finely parsley, 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – it should be runnier than a pesto, more like a heavily flavoured chunky oil)

Step 2

Pre-heat the oven to 200 c

Step 3

Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.

Step 4

Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.

Step 5

Remove from the oven

Step 6

Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri.

Step 7

Cut into wedges and enjoy!