roasted cauliflower w/ garlicky yogurt

recipe by desertislanddishes on instagram

chimichurri to serve: (you wont use all of this for the cauliflower but it keeps beautifully in the fridge for up to 2 weeks and is amazing served with steak or fish)

To make the Chimichurri: mix together 1 finely diced shallot, 1 diced red chili pepper, 3–4 diced garlic cloves, ½ cup red wine vinegar, 1 tsp salt, 1 tsp red pepper flakes, ½ cup finely chopped coriander, 2 cup finely parsley, , 3/4 cup extra-virgin olive oil (more oil as needed to get the right consistency – its should be runnier than a pesto, more like a heavily flavored chunky oil)

garlicky yoghurt to serve:

4 heaped tablespoons of greek yogurt, 1 clove garlic crushed, juice of 1/4 lemon

2 tbsp tahini to serve

Cauliflower to prepare

1 x medium sized cauliflower – remove outer leaves but leave any smaller more delicate ones

2 tbsp olive oil

1 tsp sea salt


Method:

Pre-heat the oven to 200 c

Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place on a sheet tray to steam dry for around 10 minutes.

Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.

Remove from the oven

Spoon some garlicky yoghurt onto on a serving plate and pop the cauliflower on the top. Drizzle with tahini and the chimicurri.