Zaatar Spice Crusted Baked Cauliflower with Zesty Tahini Sauce
With World Vegan Day set to be held on 1 November, why not try a tasty vegan-friendly meal? Chef Matt Conquest recommends this flavoursome baked cauliflower head which can be served as a main meal or – for those dyed-in-the-wool carnivores – as an accompaniment to other dishes such as Butterflied Lamb Shoulder. Serve it with steamed broccolini and asparagus with lemon zest and oil. Finish it off with a creamy, zesty tahini drizzle at the end.
Ingredients
Zaatar Spice Crusted Baked Cauliflower
1 whole cauliflower head (medium size and nice and firm)
2-4 tsp olive oil
2 tbsp zaatar or dukkah
1 cup water
Salt and pepper
Fresh herbs to serve (optional)
Lemon zest to serve
(Serves 4 as a main, 6-8 as a side dish)
Zesty Tahini Sauce
½ cup tahini paste (stirred well to mix the paste and oil)
¼ cup warm water
1 tbsp lemon zest
2 tbsp lemon juice
1 clove garlic, minced
Salt and pepper to taste
Method
- To make the tahini sauce, combine the ingredients together and stir well. Taste and season to your liking. If it’s too thick, add some more warm water and re-season if needed. It should be a nice pouring consistency.
- Pre-heat your oven to 220-degrees Celsius. Prepare yourself with a Dutch oven or oven-proof dish with lid to cover (or foil).
- Take the cauliflower and remove the outer leaves, leaving the base stem so it acts like a stand, about an inch in length.
- Lightly oil the cauliflower head. Rub in the zaatar or dukkah spice into the head of the cauliflower, add a bit more oil if needed and then give it a good season. Rub it in well.
- Place the cauliflower in the pot or pan and add the water to the pot. Cover with a lid or foil and put it in the oven for 25-30 minutes or until the cauliflower head is tender (easily poked with a skewer). Depending on the size of the cauliflower it could take 30-40 minutes. Be careful taking off the lid or foil as it will be steamy and could cause burns.
- Once the lid or foil is removed, add some more zaatar spice mix if required and a drizzle of oil and put back in the oven to crisp up. Bake for another 30 minutes, turning it at the halfway point if needed. You are looking for a beautiful golden crust to finish.
- To serve, bring it to your platter and cut through it like a wedge and serve with fresh herbs, fresh lemon zest and your creamy zesty tahini sauce.
