Roasted Cauliflower, Tahini Yoghurt, Firecracker Sauce
Mike ReidIngredients:
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:
- 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
- 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
- Finally for the yoghurt, add the juice and zest from one lemon to your yoghurt and season with salt to taste.
- 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
- 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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