Whole baked cauliflower with tahini and chimichurri.
Cook time: 50 mins | Prep time: 30 mins | Serves: 4-6
Ingredients.
Chimichurri Sauce
3/4 cup extra virgin olive oil
40ml red wine vinegar
1 cup fresh parsley, finely chopped
1/3 cup fresh mint, finely chopped
1 birds eye red chilli, seeds removed, finely chopped
1 garlic clove, minced (if small use 2)
salt and pepper to taste
1 cauliflower. whole with inner leaves
1 small spanish onion, cut into wedges
1 garlic bulb, whole, top cut off to reveal cloves
1 cup chicken broth
1 tablespoon Ras El Hanout spice (can substitute for cumin)
salt and pepper to taste
3 tablespoons olive oil
1 cup plain yoghurt, pot set
1/2 cup tahini paste
10g parsley leaves to garnish
Method.
1. To make the Chimichurri sauce - In a bowl add extra virgin olive oil, red wine vinegar, parsley, mint, chilli, garlic, salt and pepper to taste. Mix and set aside. This will last in the fridge for 7 days.
2. Preheat oven to 180C fan (356C). In a dutch oven or casserole dish, with a lid, add the whole cauliflower. Add spanish onion, separate petals. Add whole garlic bulb, chicken broth and 1/2 cup of water to the base of the pot surrounding cauliflower.
3. Sprinkle Ras El Hanout over the cauliflower with salt and pepper and 2 tablespoons of olive oil. Place lid on and bake for 50 minutes. Remove from the oven and rest for 15 minutes with lid still on.
4. In a small bowl add yoghurt, tahini, 1 tablespoon of olive oil, salt and pepper. Mix and spread on a large serving platter.
5. Remove garlic bulb from the pot and once cool enough, squeeze onto yoghurt and tahini mix. Use the back of a spoon to spread lightly on top.
6. Use a spatula to carefully pick up the cauliflower and place on top of yoghurt and tahini.
7. Spoon over the pot juices and drizzle the chimichurri sauce on top of the cauliflower. Garnish with parsley.
Cooking Notes:
Serve as a side to a protein such as lamb shoulder or as the hero with basmati rice or cous cous.
