Roast sage and spicy cau­li­flower with tahini yo­ghurt

donna hay - Fresh + Light - - Liglight Roast Vegetables -

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

tahini yo­ghurt

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.

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