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BRAAIED HEAD OF CAULIFLOWER WITH TAHINI YOGHURT

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The CAULIFLOWER trend might be waning but it has taught us how to appreciate this vegetable in many more delicious ways. A whole roasted head of cauliflower is so tasty, and braaiing over coals makes it even more delicious.

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SERVES XX

1 whole head cauliflower

1 Tbsp coconut oil

2 cloves garlic, crushed

1 tsp sea salt flakes

½ tsp freshly ground black pepper

1 Tbsp garam masala

FOR THE DRESSING

½ cup full-fat yoghurt

50 ml tahini

1 Tbsp honey

1 Tbsp lemon juice

Sea salt flakes and freshly ground black pepper

  1.  Prepare the braai for indirect cooking over medium-high heat (about 200°C).

  2.  Cut the stalk off the cauliflower to create a flat surface.

  3.  Mix together the coconut oil, garlic, salt and pepper and spread the mixture over the cauliflower. Sprinkle the masala evenly over the cauliflower.

  4.  Roast the cauliflower over indirect heat with the braai lid closed for 1 – 1 ½ hours until cooked through. If the cauliflower is darkening too much, cover with foil until cooked.

  5.  Mix together the dressing ingredients, taste, and add more lemon juice and salt and pepper if needed. Thin the dressing with a splash of water if needed. Serve the cauliflower with the dressing.