Spiced beef cauliflower

Prep: 20 minutes Cook: 15-20 minutes

INGREDIENTS

450g minced beef 1 medium onion, finely chopped

25g flat-leaf parsley or coriander

1 egg, beaten

Salt and pepper

½ tsp each of ground cumin, sweet paprika, turmeric and ground coriander

One large cauliflower 6-8 tbsp olive oil 200ml plain dairy-free unsweetened yoghurt 3-4 tbsp tahina To serve: more chopped herbs or pomegranate seeds and pistachios

METHOD:

Mix the meat, chopped onion, chopped parsley or coriander and the egg. Season with the spices plus a heaped tsp each of salt and pepper. Mix everything – preferably with your hands.

● Wash the cauliflower, put it in a large pot and cover with water. Boil until tender but not too soft or it will collapse when you try to stuff it — about 20 minutes. Drain and leave to cool. ● Heat your oven to 200°C and stuff the cauliflower by pulling a couple of florets apart slightly without breaking them off and pushing a little bit of meat in the gap between them. Continue until you have used up all the meat.

The meat will hold the cauliflower together as it cooks.

● If you prefer, you could put the meat into a large piping bag with a wide nozzle and use that.

● Drizzle the outside generously with the olive oil and roast at 200°C for 20-30 minutes until golden

● To make the parev tahini yoghurt sauce: mix the dairy-free unsweetened yoghurt with as much of the tahina as you prefer and season to taste.

● Serve sprinkled with chopped herbs or pomegranate seeds and pistachio slivers.