Cauliflower pairs beautifully with spices and is delicious roasted. The dressing is one of my favourites and I serve it with salads, meats and fish.
Serves: 6–8
INGREDIENTS
1 whole cauliflower
¼ cup olive oil
1 teaspoon each ground cumin and smoked paprika
½ teaspoon ground turmeric
½ cup puy lentils, cooked
micro greens for garnish, optional
Dressing
¼ cup tahini
¼ cup plain yoghurt
1 clove garlic, crushed
2 tablespoons olive oil
2 tablespoons nutritional yeast
¼ cup packed basil or coriander leaves
sea salt and ground pepper
METHOD
Preheat the oven to 200°C fan bake.
Cut the cauliflower into 6–8 pieces through the stem.
Add to a large saucepan of boiling, salted water and when it comes back to the boil, cook for 5 minutes. Carefully lift out with a slotted spoon and place on a clean tea towel to drain well.
Combine the oil and the spices. Place the cauliflower pieces on a lined baking tray and brush with the spice oil. Season with salt and pepper.
Roast until just tender when pierced with a skewer, about 20 minutes. Set aside.
Dressing: Place all the ingredients in a food processor, season with salt and pepper and process until smooth. Add enough water to make a thick, pourable dressing.
To serve: Spread the lentils on a platter and top with the cauliflower. Drizzle over some of the dressing, serving the rest separately. Garnish with micro greens, if using.
Pantry note: Nutritional yeast is from the same family as edible mushrooms. Rich in vitamin B-12 with a flavour similar to parmesan, it can be used as a seasoning or topping in sauces, egg dishes, meat and vegetables and dressings. Available from health food and gourmet food stores and some supermarkets.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.