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Whole roast cauliflower with tahini and hazelnuts

Name: Whole roast cauliflower with tahini and hazelnuts
Yield: 2
Ingredients: 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1 garlic bulb; 1 large cauliflower, outer leaves and stem intact; 2 tsp each chilli flakes, ground turmeric; 1/2 cup (75g) hazelnuts, roasted, chopped; 1/4 cup (40g) raisins; Watercress (or rocket) to serve; cup (90g) tahini; 1/2 cup (140g) Greek-style yoghurt; 1 tbs olive oil; 1/2 tsp smoked paprika; Finely grated zest & juice of 1/2 a lemon

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by Hayden Quinn

Apr 09, 2017

“Make cauliflower the star of the meal” - Hayden Quinn

1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 garlic bulb
1 large cauliflower, outer leaves and stem intact
2 tsp each chilli flakes, ground turmeric
1/2 cup (75g) hazelnuts, roasted, chopped
1/4 cup (40g) raisins
Watercress (or rocket) to serve

Tahini sauce

cup (90g) tahini
1/2 cup (140g) Greek-style yoghurt
1 tbs olive oil
1/2 tsp smoked paprika
Finely grated zest & juice of 1/2 a lemon

Method

1.

Preheat oven to 180°C. Drizzle 2 tbs oil over the garlic, then place in the centre of a piece of foil. Roast for 30 minutes.
2.

Place the whole cauliflower in the centre of a roasting dish (you may have to trim stem slightly to ensure it will stand up). Combine the remaining 2 tbs oil, chilli, turmeric and 1 tsp salt, then rub over the cauliflower. Place in the oven and roast for 1 hour or until tender.
3.

While the cauliflower is cooking, make the tahini sauce. Squeeze the garlic from their skins and smash with a fork and combine the tahini, yoghurt, olive oil, smoked paprika, and lemon zest and juice. Season to taste.
4.

When cauliflower is cooked, spead the bottom of a serving plate liberally with the tahini sauce, place cauliflower on top, then scatter with hazelnuts, raisins, watercress and drizzle over extra olive oil.