Chermoula roast cauliflower
- Preparation and cooking time
- Total time
- Easy
- Makes 2
Ingredients
- 2 whole very small cauliflowers, trimmed
- 2 tbsp tahini
- 2 tbsp natural yogurt
- 1 tbsp pumpkin seeds, toasted
Chermoula
- a handful flat-leaf parsley, finely chopped
- a handful coriander, finely chopped
- 2 cloves garlic, crushed
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 lemon, zested and juiced
- olive oil
Method
- STEP 1
To make the chermoula, mix the herbs, garlic, spices, lemon zest and juice with 3 tbsp oil and a good pinch of salt.
- STEP 2
Heat the oven to 200C/fan 180C/gas 6. Brush the caulis with oil and season then put on a baking tray and roast for 30-40 minutes or until tender. Take out, spoon over the chermoula and leave to sit for 5 minutes.
- STEP 3
Meanwhile, mix the tahini and yogurt with enough water to make a drizzleable sauce and season. Lift the cauliflowers onto plates, drizzle with the tahini sauce then finish with a scatter of toasted pumpkin seeds.
