Photography: Tim Roberts | Styling: Lucy Busuttil
A little planning ahead goes a long way, especially if you’re hosting Christmas this year. And with so many dishes on the menu (we’d assume), prepping this spiced cauliflower with tahini sauce recipe ahead of time is the ultimate time-saving hack on Christmas Day. For this recipe, you can roast the cauliflower, prepare the tahini sauce, and prep the pomegranate arils the night before.
Ingredients
Method
Preheat oven 220°C/200°C fan-forced. Cut the cauliflower into florets, leaving 2–3cm of stem intact. Cut each floret in half. Place into a large lightly greased roasting pan, spreading in a single layer. Pour over 3 tablespoons oil and sprinkle with dukkah.
Place garlic cloves in a square of foil. Drizzle with 1 tablespoon olive oil. Gather edges of foil together to secure. Place in a corner of the roasting pan. Roast for 30 minutes, turning cauliflower every 10 minutes, until golden and tender. Set aside to cool.
Unwrap the garlic and squeeze the flesh onto a small plate. Mash with a fork. Place 1/3 cup parsley leaves into food processor. Pulse until coarsely chopped. Add the garlic, tahini, lemon juice and maple syrup. Process until well combined (mixture is very thick). Add the yoghurt, season, then pulse until just combined.
Spoon tahini yoghurt over the base of a serving platter. Scatter over the spinach and remaining parsley leaves. Top with cauliflower, sprinkle with pomegranate arils and a drizzle olive oil. Serve.
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