Whole Roasted Cauliflower with Green Salsa & Tahini

Whole Roasted Cauliflower with Green Salsa and tahini can take a little bit of time to prepare and cook but is a great dish for dinner with friends when you want to make the vegetable dishes the heros of the meal.

Ingredients:

1 whole cauliflower

1 tablespoon of saffron threads

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

1 tsp of chilli flakes

90ml extra virgin olive oil, plus extra if needed

1 tsp of Himalayan salt

Salsa:

1 cup of macadamia nuts (soaked for several hours)

1 garlic clove

2 T olive oil

2 tomatoes, chopped finely

Handful of baby spinach

Large handful of basil leaves

Salt flakes to taste

To Serve:

80grms slivered almonds, lightly toasted

2 tablespoons of pomegranate seeds (optional)

Method:

• Preheat your oven to 175deg C
• Line a baking tray with baking paper.
• Combine the saffron threads with 500ml boiling water and set aside for 15 minutes.
• Place cauliflower in a sauce pan of gently boiling water for ten minutes.
• In a bowl combine the saffron liquid with the spices, oil and salt.  Pour the mixture over the cauliflower making sure it is evenly coated.
• Place cauliflower on the baking tray and roast for approximately 1+1/2 hours or until cooked through.  Baste every 30 minutes and add more oil and a little water if needed to keep the cauliflower moist.
• While the cauliflower is cooking make the salsa by combining all the ingredients in a bowl and mix well.  Season to taste.
• Make tahini sauce by blending:  2 tablespoons of tahini, 1 tablespoon of extra virgin olive oil, 1 tablespoon of plain yoghurt (dairy or coconut) and the juice of half a lemon.  If it needs a bit of thining, add a little water.
• To serve spread the tahini sauce on a large platter.
• Place cauliflower on top and cut a deep cross in the centre of the cauliflower and open it up slightly.  Place salsa into and over the cauliflower.
• Garnish with toasted almonds and pomegranate seeds.

Serves 4