Roasted Cauliflower, Tahini Yoghurt, Firecracker Sauce

Mike Reid

Ingredients:

Recipe brought to you with the help of our friends at Let’s Go Motorhomes

  • 1 Cauliflower, whole (core cut down)
  • 75g Butter, melted
  • 4 tbsp firecracker sauce
  • 30g Whole roasted almonds
  • 100ml Greek yoghurt
  • 1 lemon, juiced and zested

Method:

  1. Season your cauliflower generously before placing on the grill whole florets side down to begin with. Baste continuously with butter turning as needed. You want a nice golden colour on top and cooked all the way through including the core
  2. Dry roast your almonds in the oven at about 180 degrees for 8 minutes or until golden. Leave to cool before roughly crushing them. Not to fine you want it chunky
  3. Finally for the yoghurt, add the juice and zest from one lemon to your yoghurt and season with salt to taste.
  4. For the last 10 minutes of your cauliflower on the grill, place your sauce on top, of the cauliflower head and place a lid on your bbq or a large bowl over it to bake the sauce into the cauliflower
  5. To assemble, place the yoghurt in pool on the base of the plate first, top with your cauliflower

Our friends at Wine Selectors suggest pairing this dish with a Pinot Gris.

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