Cauliflower with Tahini Sauce

Ingredients

• Cauliflower 1 piece
• Olive Oil 0 fl oz
• Tahini 3 spoons
• Natural Yogurt 5 oz
• Cilantro 0 oz
• Meyer Lemon Juice 2 spoons
• Garlic 1 clove
• Ground Black Pepper to taste
• Salt to taste

Step-by-Step Guide

Step 1

Rinse the cabbage under running water, keeping the green leaves intact. Place the cabbage in a large pot, fill it with water up to 3/4 full, and add 10 grams of salt for every liter of water.

Step 2

Bring the water to a boil, cover the pot with a lid, and simmer the cabbage over medium heat for 5 minutes or a little longer; the cabbage should become slightly tender but still remain crisp.

Step 3

Remove the cabbage from the pot and transfer it to a colander set over a bowl, or to a cutting board lined with paper towels. Let it sit for about 10 minutes to allow any excess moisture to drain off and to cool down enough to handle it by hand.

Step 4

Rub your hands with olive oil and massage it into the cabbage, as if kneading the head. Then, sprinkle salt over the cabbage.

Step 5

Place the cabbage head, stem side down, on a baking sheet lined with parchment paper (you can trim the stem for better stability). Roast the cabbage in the middle of a preheated oven at 430°F until it becomes tender like butter on the inside and develops a golden crust on the outside, about 40 minutes.

Step 6

Prepare the sauce. Combine yogurt with chopped cilantro, tahini, and finely minced garlic. Add salt and pepper to taste.

Step 7

Serve the cabbage directly on the baking sheet, so everyone can cut themselves a piece along with the yogurt sauce made with tahini.