Roast Cauliflower wedges with tahini dressing

20 - 30 mins

This recipe couldn’t be easier, a delicious Cauliflower recipe created by Tesco chef, Martyn Lee at the Royal Welsh Show 2017. A great way to use the whole vegetable - stalks, leaves and all! Cut into wedges and serve. Great as a side to roasted meats. Serves: 4 (as a side dish)

1 large cauliflower, cut into wedges
40g butter
20g rapeseed oil
10g ras el hanout seasoning
80g tahini
25g lemon juice
5g garlic
100g natural yogurt
Handful of coriander, chopped
3 tablespoons pomegranate seeds
Preheat the oven to gas 7, 230C (fan 210C), 450F.
Mix the cauliflower with the butter, oil and seasoning in a large bowl. Don’t worry if it breaks up slightly.
Roast on a baking tray for 15-18 minutes until golden and slightly charred.
Meanwhile, mix the tahini, lemon, garlic, salt and yogurt to make the dressing. Loosen with a little water if necessary.
Arrange the cauliflower on a sharing platter and spoon over the dressing, then sprinkle with coriander and pomegranate seeds.