This is a bit of a show stopper! There’s nothing more beautiful than a head of cauliflower so why break it up into florets when you can serve the whole thing as one?! This Lebanese inspired recipe uses the earthy flavours of tahini and pine nuts to match with the slightly sweet flavours of cauliflower. It’s a simple dish but one guaranteed to impress at any dinner party both in appearance and taste.
1 cauliflower (leaves removed, stalk chopped off so that the cauliflower will sit up straight)
1 cup Greek yoghurt
3 tablespoons tahini paste
1/2 lemon (juice of)
1/2 teaspoon salt
1 tablespoon fresh flat-leaf parsley (chopped)
2 tablespoons pine nuts (fried until golden brown then drained on paper towels)
2-3 tablespoons extra virgin olive oil
Heat a large steamer pan and cook the cauliflower for 15-20 minutes until tender, but not mushy soft. (The time will vary depending on the size of the cauliflower.)
Meanwhile, combine the yoghurt, tahini, lemon juice, 2 tablespoons water and salt and beat well to combine.
When the cauliflower is cooked, let it rest for a couple of minutes then place on a serving platter and spoon over the sauce. Sprinkle with parsley and pine nuts then drizzle over the extra virgin olive oil.
This will work especially well with fish and chicken dishes, but let’s face it, i’d eat it with just about anything!