Entertaining Side

Baked cauliflower and olives with lemon tahini dressing

Name: Baked cauliflower olives lemon tahini dressing
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Ingredients: 1/3 cup (50g) currants; 1/2 cup (125ml) white balsamic vinegar or white wine vinegar; 1 cauliflower head, trimmed at the base; 1 tsp smoked paprika (pimenton); 1 tsp ground cumin; 1/3 cup (40g) pitted black olives; 1/4 cup (60ml) extra virgin olive oil, plus extra to serve; Flat-leaf parsley leaves, to serve; 1/4 cup (70g) tahini; Juice of 1 lemon; 2 tsp extra virgin olive oil; 1 small garlic clove, crushed; 1/4 cup coarsely chopped flat-leaf parsley

2 ratings

15m

1h 30m

Baked cauliflower and olives with lemon tahini dressing

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A whole baked cauliflower is a ceremonial dish. Serve it in the middle of the table to encourage conversation and sharing. Whole cauliflowers are best cooked in a barbecue or smoker (for a more intense flavour), but you can also use your oven, says Hetty Recipe by Hetty McKinnon and Jodi Moreno.

1/3 cup (50g) currants
1/2 cup (125ml) white balsamic vinegar or white wine vinegar
1 cauliflower head, trimmed at the base
1 tsp smoked paprika (pimenton)
1 tsp ground cumin
1/3 cup (40g) pitted black olives
1/4 cup (60ml) extra virgin olive oil, plus extra to serve
Flat-leaf parsley leaves, to serve

Lemon tahini dressing

1/4 cup (70g) tahini
Juice of 1 lemon
2 tsp extra virgin olive oil
1 small garlic clove, crushed
1/4 cup coarsely chopped flat-leaf parsley

Method

1.

Preheat the oven to 220°C (alternatively, heat a barbecue to high heat). Grease a baking tray and line with foil (if using a barbecue, ensure the tray is flameproof and fits barbecue).
2.

Combine currants and vinegar in a bowl and set aside until needed.
3.

Place cauliflower on prepared tray and scatter with paprika, cumin and 1 tsp each salt flakes and ground black pepper. Add olives to tray. Drizzle over the oil. Roast at the bottom of the oven (or in a barbecue or smoker with the lid down) for 45 minutes, then loosely cover with foil and cook for a further 45 minutes or until tender when pierced with a skewer.
4.

For the dressing, whisk tahini, lemon juice, oil, garlic and 1/2 tsp salt flakes until smooth. Add 2 tbs water, 1 tbs at a time, whisking until smooth and consistency of thickened cream. Stir though parsley.
5.

Spread dressing over a large serving plate and top with the cauliflower. Scatter with drained balsamic currants, olives and parsley. Drizzle with extra oil and serve with a serrated knife for guests to carve the cauliflower.