Whole Roasted Cauliflower with Caramelised Almonds

A whole roasted cauliflower with a tahini-yoghurt sauce, finished with crunchy caramelised almonds.

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Recipe Info
Servings: 4
Prep: 20m
Cook: 55m
Total: 1h 15m
Ingredients
  • 1 cauliflower
  • 60ml olive oil
  • Good pinch of salt
  • 60g tahini
  • 60g vegan yoghurt
  • Small bunch parsley
  • 2 garlic cloves
  • Salt and pepper, to taste
  • 1 tsp ground cumin
  • Juice of 1/2 lemon
  • 1 tsp agave syrup
  • Water, to thin
  • 200g sugar
  • 100ml water
  • Pinch of cinnamon (optional)
  • Splash of vanilla extract (optional)
  • 200g almonds
Instructions
  1. Boil the whole cauliflower in salted water for 5-6 minutes.
  2. Rub with the olive oil and salt, then bake at 225°C (450°F) for 45 minutes.
  3. For the sauce, blend the tahini, vegan yoghurt, parsley, garlic, cumin, lemon juice, agave, salt and pepper, adding water to thin as needed.
  4. For the caramelised almonds, heat the sugar and water in a pan, stirring, and bring to a bubble. Stir in the almonds and cook for 5-7 minutes, stirring constantly, until caramelised.
  5. Tip the almonds onto parchment paper to harden, then break into pieces.
  6. Serve the roasted cauliflower with the tahini sauce, scattered with the caramelised almonds.
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