Roast sage and spicy cauliflower with tahini yoghurt
1.2kg cauliflower, cut into steaks and florets 2 tablespoons extra virgin olive oil
2 cloves garlic, crushed sea salt and cracked black pepper 2 tablespoons za’atar, plus extra to serve 1 teaspoon dried chilli flakes
½ cup (80g) almonds, chopped
1 bunch sage leaves
¼ cup ( 70g) tahini
¾ cup ( 210g) natural Greek-style (thick) yoghurt 1 tablespoon lemon juice
¼ cup (60ml) water Preheat oven to 180°C (350°F). Place the cauliflower on a large oven tray lined with non-stick baking paper. Place the oil, garlic, salt and pepper in a small bowl and stir to combine. Brush the mixture over the cauliflower and sprinkle over the za’atar and chilli. Cook for 20 minutes, add the almond and sage and cook for a further 20 minutes or until the cauliflower is tender.
While the cauliflower is cooking, make the tahini yoghurt. Place the tahini, yoghurt, lemon juice, water and salt in a bowl and stir to combine. Serve the cauliflower with the tahini yoghurt and extra za’atar. SERVES 4– 6.