zoom Roast cauliflower with coriander & preserved lemon relish & tahini

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    Roast cauliflower with coriander & preserved lemon relish & tahini

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    Roast cauliflower with coriander & preserved lemon relish & tahini

    • Vegetarian
    • Gluten Free
    • Preparation time: 20 minutes
    • Cooking time: 45 minutes to 50 minutes
    • Total time: 1 hour 5 minutes to 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 8 as a side dish


    1 large cauliflower, about 1.2kg
    7 tbsp extra virgin olive oil
    50g butter, melted
    70ml tahini
    Juice of 1 lemon
    1 clove garlic, puréed

    For the relish
    2 cloves garlic, chopped
    Pinch sea salt flakes
    35g shelled unsalted pistachios
    28g pack coriander, roughly chopped
    1 tbsp cider vinegar
    8 tbsp extra virgin olive oil
    1 tsp honey
    2 preserved lemons, rind only, cut into shreds
    1-2 red chillies, halved, deseeded and finely shredded



    1. Preheat the oven to 220°C, gas mark 7. Remove some of the central core of the cauliflower – working at the base – so that the cauliflower still holds together but doesn’t have a big dense core any more (you can use the core for soup, it doesn’t have to go to waste).

    2. Put the cauliflower in a roasting tin in which it fits fairly snugly. Add a little water to the tin and cover tightly with foil. Cook for 35 minutes (check to make sure the water hasn’t dried up during this time and top up if needed). If there is any excess water at the end of cooking, pour it out. Remove the foil, drizzle with 3 tbsp of the olive oil and butter, then season. Cook, uncovered, for another 20-25 minutes, or until the cauliflower is golden and the centre is completely tender (test with a skewer or the point of a very sharp knife).

    3. Beat the tahini in a bowl with a fork, adding 150ml water, the lemon juice, garlic and 4 tbsp extra virgin olive oil, salt and pepper. The mixture will seize when you add the lemon, but keep beating and you’ll break it down into a smooth cream. Check for seasoning and whether more lemon juice is needed.

    4. For the relish, put the garlic and salt in a mortar and pound until the garlic is completely crushed. Add the pistachios and coriander, and bash everything together, gradually adding the vinegar and oil until you have a rough paste (it should be chunky, not puréed). Stir in the honey, preserved lemon rind and chilli. Serve the cauliflower on a platter, drizzle the tahini around it. Spoon the cooking juices and some of the relish over the top. Offer the rest of the relish on the side.

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