Tahini-dressed blackened cauliflower

Tahini-dressed blackened cauliflower

From
Posh Kebabs
Serves
2
Cooking time
50 mins

Gone are the days of soggy, grey cauliflower. This kebab is all about the blackened florets, wonderfully crisp at the edges and velvety soft in the middle.

Ingredients

Quantity Ingredient
1 large cauliflower, broken into florets, small leaves reserved
4 tablespoons olive oil
4 garlic cloves, unpeeled
2 red onions, cut into wedges through the root
handful golden raisins
handful pitted green olives, roughly chopped
2 tablespoons tahini
1/2 lemon, juiced
salt
2-4 wholemeal pitta breads
75g greek yogurt

Method

  1. Preheat the oven to 220°C. Toss the cauliflower florets with 3 tablespoons of the oil on a large baking tray and roast for 20 minutes. After this time, add the garlic, onions, and cauliflower leaves and stir to combine. Roast for a further 20–25 minutes until the cauliflower is charred at the edges and tender, and the garlic and onions are softened. Remove from the oven, pick out the garlic cloves, and set aside. Add the raisins and olives to the cauliflower.
  2. Squeeze out the flesh from the roasted garlic using the back of a knife and tip into a small bowl. Add the tahini, lemon juice, remaining oil, a little salt, and 2–3 tablespoons cold water to make a fluid but not too runny dressing.
  3. Toast the pitta breads, then split them in half. Spread with the yogurt, pile with the blackened cauliflower mixture, and spoon over the tahini dressing.
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