Tahini flavoured Chargrilled Cauliflower…a new favourite in my kitchen which has become something like a religion with my fitness driven darling daughter.
Often regarded as the paler cousin of broccoli, this vegetable can throw some real surprises when it comes to its huge nutritional value and delectable recipes and flavours being concocted. The mesmerising aroma of roasted cauliflower wafting under your noses when paired with tahini is literally like a match made in heaven.
There is nothing better that pairing a nicely chargrilled cauliflower with a fresh, herby green tahini sauce. The flavors of the roasted cauliflower and the nuttiness of the tahini blend together perfectly. Not only is this dish simply divine (which should be enough reason for you all to try it out), but is also packed with abundant nutrients and works well with almost any diet.
Firstly, tahini is a condiment made from toasted ground hulled sesame seeds. It’s extremely rich in antioxidants and contains vitamin B and vitamin E along with other important minerals such as iron and calcium. Moreover, the hero of this dish – the cauliflower itself is a great source of oxidants and is high in fibre.
This recipe is inspired by my favourite chef Yotam Ottolenghi
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| Course | Main Course |
| Servings | 3 – 4 persons |
| Prep time | 10 – 15 minutes |
| Cook time | 1 hour |
Ingredients for Tahini flavoured Chargrilled Cauliflower(1 cup = 200 ml; 1 tbsp = 15 ml) |
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| 2 large | Cauliflower, whole, preferably with their leaves intact |
| ½ cup | Butter |
| 3 – 4 tbsp | Olive oil |
| Sea salt | For seasoning |
| 3 – 4 | Lemon wedges |
| Red chili flakes to season | |
Ingredients for Tahini flavoured Chargrilled Cauliflower(1 cup = 200 ml; 1 tbsp = 15 ml) |
|
| ½ cup | Tanihi (store-bought) |
| 5 – 6 tbsp | Parsley, chopped |
| 4 cloves | Garlic cloves, finely chopped |
| 2 – 3 tbsp | Basil leaves chopped |
| 3 – 4 tbsp | Lemon juice |
| ½ cup | Yogurt, whisked well |
| Salt to season | |
Instructions for Tahini flavoured Chargrilled Cauliflower |
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| 1. | Wash and clean the cauliflower very well, scrubbing off all the dirt. Trim the big leaves with a pair of scissors. |
| 2. | Fill a pan (large enough to fit the cauliflower) with salted water. Bring to boil. Carefully lower in the cauliflower, exposed head down (as shown in the picture). Cook for 6 minutes or so and remove. Set aside to cool. Repeat this with the second one.
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| 3. | Preheat your oven to 190°C or 170°Fan. |
| 4. | Mix the butter and oil together. Brush the cauliflowers well on all corners as well as the leaves. (In case you feel, you need more, increase the quantity of the butter and oil).
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| 5. | Season with sea salt and roast the cauliflower in the preheated oven until its dark golden brown and completely crisp and charred. (Can take up to an hour. Keep checking and turning the cauliflower from one side to another so as to evenly roast them).
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| 6. | Once done, season with chilli flakes and serve with the herbed tahini sauce and lemon wedge. |
Instructions for the Herbed Tahini Sauce: |
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| 1. | Pour the tahini in a food processor along with the herbs and garlic. Blitz for about a minute. Then add in the beaten yogurt and blitz until smooth and creamy. |
| 2. | Season the sauce with salt and lemon juice. |
| 3. | Add a little more tahini if sauce is too thin or more yogurt if it is too thick. The consistency of the sauce should be like of double cream |
Note: |
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| 1. | You can store the sauce in fridge for upto 3 days. |
