Cold weather has us all reaching for the comfort food, but it’s more important than ever to get some fresh veggies into your diet during the winter months.

Recipe Callum Hann | Photograph Brendan Homan | Styling Natalie Homan

Whole roasted cauliflower with tahini yoghurt, parsley sauce and roasted almonds
Serves 6

1 cauliflower head, leaves removed and stalk trimmed
1 tbsp cumin seeds
1 tbsp ground turmeric
pinch of salt
2 tbsp olive oil, plus 1 tbsp extra
½ bunch parsley, finely chopped
2 tbsp red wine vinegar
½ cup Greek yoghurt
2 tbsp tahini
1 lemon, juiced
1 garlic clove, finely grated
2 tbsp roasted almonds, roughly chopped

Preheat oven to 220C. Line a baking tray with baking paper. Microwave cauliflower on high for 8 minutes. Transfer cauliflower to the baking tray. Rub with cumin seeds, turmeric, salt and olive oil. Roast for 45-60 minutes, depending on the size of the cauliflower, or until tender. Cut into 2cm thick slices. Meanwhile, combine parsley, red wine vinegar and remaining tablespoon of oil in a small bowl. Combine yoghurt, tahini, lemon juice and garlic in a small bowl. Spread the tahini yoghurt on the bottom of a serving dish. Place the cauliflower on the dish. Top with parsley sauce and chopped almonds.

 

This recipe first appeared in the June 2019 issue of SALIFE magazine.