Braised cauliflower with tahini yoghurt and roast almonds
serves
4
The humble cauliflower gets a spectacular makeover in the hands of chef Ibrahim Kasif.
Ingredients (14)
- ⅓ cup (80ml) extra virgin olive oil
- 1 large cauliflower, quartered
- 1 large onion, halved, sliced
- 2 tsp coarsely ground black pepper
- 4 garlic cloves, crushed
- 1 tsp dried Aleppo pepper (see note)
- ¼ cup (70g) Turkish tomato paste (see note)
- 1 tbs caster sugar
- 100ml lemon juice
- 100g raw almonds, toasted, roughly chopped
- Ciabatta (optional), to serve
Tahini yoghurt
- 1 cup (280g) Greek-style yoghurt
- 50g tahini
- 1 small garlic clove, crushed
Method
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1.Heat oil in a large heavy-based saucepan over medium-high heat. Fry cauliflower, turning occasionally, for 15 minutes or until very charred all over (be careful as the oil does spit). Transfer cauliflower to a plate lined with paper towel and set aside.
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2.Add onion and black pepper to pan and cook, stirring occasionally, for 6 minutes or until lightly charred and softened. Add garlic and Aleppo pepper and cook, stirring, until fragrant. Add tomato paste and sugar and cook, stirring, for 1 minute. Add 1L (4 cups) water and bring to the boil. Add lemon juice and return cauliflower to pan. Simmer, turning cauliflower halfway through, for 40 minutes until tender.
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3.Meanwhile, make the tahini yoghurt. Combine all ingredients in a medium bowl with a pinch of salt flakes. Slowly stir in ¼ cup (60ml) water until combined.
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4.Divide braised cauliflower between bowls, spoon over tahini yoghurt and sprinkle with almonds. Serve with ciabatta alongside, if using.
Recipe Notes
Dried Aleppo pepper and Turkish tomato paste are available from specialty grocers and online, or substitute with a good-quality tomato paste.
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