Roast Cauliflower with Pistachio, Preserved Lemon Relish & Tahini

Roast Cauliflower with Pistachio, Preserved Lemon Relish & Tahini

Serves: 4 

Ingredients

For the Cauliflower:

• 1 large cauliflower (~1.2kg), trimmed

• 50g unsalted butter, melted

• 7 tbsp extra virgin olive oil

• 70ml tahini

• Juice of 1 lemon + 1 garlic clove, finely grated

• Sea salt & black pepper

For the Relish:

• 2 garlic cloves + pinch of sea salt

• 35g shelled unsalted pistachio nuts

• 30g coriander leaves, chopped

• 8 tbsp extra virgin olive oil

• 1 tbsp cider vinegar + 1 tsp runny honey

• 2 preserved lemons (rind only), finely shredded

• 2 green chillies, deseeded and finely shredded

Instructions

1. Steam-Bake: Preheat oven to 210°C fan (425°F). Place the whole cauliflower in a snug roasting tin. Add 1cm of boiling water to the tin, cover tightly with foil, and bake for 30 minutes.

2. Roast: Remove foil and pour away any remaining water. Drizzle with melted butter and 3 tbsp of the olive oil. Season well. Roast uncovered for 15 minutes until golden and tender to the center.

3. Tahini Sauce: Beat the tahini with 150ml water, lemon juice, remaining 4 tbsp oil, garlic, and seasoning. It may "seize" at first, but keep beating until it becomes a smooth cream.

4. Relish: Pound garlic and salt in a mortar. Add pistachios and coriander; bash into a chunky paste. Stir in the oil, vinegar, honey, preserved lemon, and chillies.

5. Serve: Place the cauliflower on a platter, drizzle the tahini sauce around it, and spoon the relish over the top.

Nutrition (est.): ~635 cal | 12g protein | 58g fat | 16g carbs | 9g fibre