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Whole spice and tahini roasted cauliflower with almond and herb pesto

Name: Whole spice and tahini roasted cauliflower with almond and herb pesto
Yield: Serves 4 (as a side) or 2 (as a main)
Ingredients: CAULIFLOWER; 1 medium head cauliflower; 170g fat-free plain yoghurt; 50g tahini; 15ml (1 tbsp) chimichurri/Moroccan spice blend; pinch ground ginger; 15ml (1 tbsp) ground coriander; 5ml (1 tsp) paprika; 30ml (2 tbsp) extra-virgin olive/canola oil; 1 garlic clove, peeled and minced; salt and freshly ground black pepper, to taste; HERB PESTO; 70g mixed fresh soft herbs (like parsley, basil leaves and chives); 100g raw almonds; 1 garlic clove, peeled and minced; 180ml extra-virgin olive oil

August 21, 2017 (Last Updated: March 29, 2018)

The fairest cauli of them all! Something about slicing up a whole cauliflower to serve, like you would a roast, feels very ceremonious – perfect for serving when entertaining, or as a simple weeknight meal. This dish is filled with the nourishing benefits of veggies, herbs and spices, and has a good dose of healthy fats too

Recipe and Styling by Claire Ferrandi

Assisted by Nomvuselelo Mncube

Photograph by Dylan Swart

Dietary advice by Maryke Gallagher, RD SA (BSC DIET, MNUTR)

Print Recipe

Whole spice and tahini roasted cauliflower with almond and herb pesto

Serves: Serves 4 (as a side) or 2 (as a main)

Cooking Time: 1 hr

Ingredients

CAULIFLOWER
1 medium head cauliflower
170g fat-free plain yoghurt
50g tahini
15ml (1 tbsp) chimichurri/Moroccan spice blend
pinch ground ginger
15ml (1 tbsp) ground coriander
5ml (1 tsp) paprika
30ml (2 tbsp) extra-virgin olive/canola oil
1 garlic clove, peeled and minced
salt and freshly ground black pepper, to taste
HERB PESTO
70g mixed fresh soft herbs (like parsley, basil leaves and chives)
100g raw almonds
1 garlic clove, peeled and minced
180ml extra-virgin olive oil

Instructions

Place the whole cauliflower head in a large pot and cover with water. Bring to a boil over high heat and boil, 10 minutes, before draining the water.

While the cauliflower is boiling, preheat the oven to 200°C. In a medium bowl, place the yoghurt, tahini, spices, 30ml (2 tbsp) olive/canola oil and garlic. Stir to combine, then season well.

Place the drained cauliflower in a roasting dish and pour the yoghurt mixture over it, spreading it to cover the whole cauliflower. Place the cauliflower in the preheated oven, 30 minutes.

While the cauliflower roasts, make the pesto by placing the herbs in a blender and blitzing until finely chopped. Add the almonds and garlic, and pulse a few more times until finely chopped. Add the 180ml olive oil and blitz again briefly.

Serve the roasted cauliflower warm, sliced into wedges with the almond and herb pesto atop and alongside.