FOOD: Whole roasted baby cauliflower with tahini yoghurt and toasted cumin.
– 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.
2016 Sinapius Clem Blanc field blend, Pipers Brook ($38) – Mark Williamson, wine buyer for Cumulus Inc, Cumulus Up and the Builders Arms Hotel