Ingredients
1 whole cauliflower
2 tablespoons olive oil
½ teaspoon ground cumin
Salt & pepper
1 jar Beerenberg Cranberry Sauce
FOR THE TAHINI YOGHURT
1 cup plain Greek yoghurt
1 lemon - juice, and zest
¼ cup tahini paste
¼ cup water
½ teaspoon sea salt flakes
1 teaspoon ground cumin
FOR THE HERB SALAD
½ cup parsley leaves
½ cup mint leaves
½ tablespoon olive oil
Directions
Remove the green outer leaves of the whole cauliflower. Carefully remove the end of the central stalk leaving the head of the cauliflower intact.
Preheat oven to 180°C (fan forced). Place an oven rack in the lower part of the oven.
Bring a large pot of water with a steamer insert to the boil. Place whole cauliflower head in the steamer, stalk side down, cover with a lid, and steam for 10 minutes. Alternatively, place in a large microwave safe bowl with ¼ cup of water. Cover tightly with cling film or a plate, and microwave on high for 10 minutes.
Carefully remove cauliflower from steamer or microwave bowl and place on a baking tray lined with baking paper, stalk side up. Mix olive oil, cumin, salt, and pepper. Drizzle ½ of the oil mixture into the centre of the cauliflower. Carefully turn over and use a cooking brush to paint the head of cauliflower with the remaining mixture.
Roast for 10 minutes. Meanwhile gently melt ½ a jar of Beerenberg Cranberry Sauce in the microwave or in a small saucepan. After the cauliflower has been roasting for 10 minutes, remove from oven and paint the top of the cauliflower with the melted cranberry sauce.
Return to oven for a further 10 minutes. During this time the accompanying tahini yoghurt can be made.
Whisk tahini with lemon juice and water until fully combined and foamy. Add yoghurt, lemon zest, salt, and cumin. Stir until fully combined. Spread sauce evenly over the base of your serving plate and place any remaining sauce in a small serving bowl.
Toss parsley and mint leaves with ½ the olive oil, salt, and pepper. Set aside.
Remove cauliflower from oven. Place on top of tahini yoghurt. Gently heat the remaining cranberry sauce and drizzle over cauliflower. Top with parsley and mint just before serving.
NOTES:
This dish is best served warm/hot.
The cauliflower can be steamed in advance and brought back to room temperature before baking.
The tahini yoghurt can be made up to 2 days in advance.
Use plain unsweetened coconut yoghurt if you have vegan guests or guests with a dairy intolerance.
