FOOD: Whole roasted baby cauliflower with tahini yo­ghurt and toasted cumin.

The Saturday Paper - - Contents The Week - An­drew McConnell

Serves 4

– 4 baby cauliflow­ers

– 4 tbsp but­ter

– ½ le­mon

– 150g nat­u­ral yo­ghurt – 100g tahini

– 1 pinch of sea salt

– 1 tbsp le­mon juice

– 1 tsp cumin seeds

– 1 pinch sea salt

– 2 tbsp ex­tra vir­gin olive oil

Pre­heat oven to 220ºC.

Place the cauliflow­ers on a roast­ing tray with one ta­ble­spoon of but­ter on the top of each. Roast for 20 min­utes or un­til ten­der. Re­move the cauliflow­ers from the oven and fin­ish them off with a few drops of le­mon juice squeezed onto each piece.

As the cauliflow­ers are roast­ing, com­bine the yo­ghurt, tahini, salt and le­mon juice in a bowl and whisk to­gether un­til well com­bined. If it is a bit thick, add a few drops of hot wa­ter to thin it out.

Heat a small fry­ing pan to a low heat and add the cumin seeds. Dry roast in the pan, toss­ing un­til the cumin be­comes fra­grant. Take the pan off the heat and al­low the seeds to cool. Us­ing a mor­tar and pes­tle, crush the seeds roughly and then mix in the sea salt.

When ready to serve. Place a gen­er­ous spoon­ful of tahini yo­ghurt onto four plates. Place the roasted cauliflower on the yo­ghurt and driz­zle olive oil over the top. Fin­ish with a gen­er­ous pinch of cumin salt over each cauliflower for sea­son­ing.

Wine pair­ing:

2016 Si­napius Clem Blanc field blend, Pipers Brook ($38) – Mark Wil­liamson, wine buyer for Cu­mu­lus Inc, Cu­mu­lus Up and the Builders Arms Ho­tel

Pho­tog­ra­phy: Earl Carter

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