Whole Baked Cauliflower with Kawakawa & Feijoa Za’atar
Kylee Newton - The Modern Preserver
4
20 minutes
45 minutes
Mediterranean
Side Dish
This delicious whole baked cauliflower is the perfect Mediterranean side dish to share, generously dusted with our Kawakawa and Feijoa Za’atar for a beautiful herbaceous flavour profile.
Ingredients
- 1 whole large cauliflower
- 2-3 Tbsp olive oil
- Salt & pepper, to season
- 1 Tbsp Kawakawa & Feijoa Za’atar
- 125ml boiling water
- 1 tsp dried vegetable stock
- 2 Tbsp tahini
- ½ lemon juice
- 2 Tbsp cold water
- ½ tsp sea salt
- Freshly ground black pepper
- Flat leaf parsley, to serve
- Pomegranate, optional
Directions
Preheat the oven 220°C (fan).
Peel off any excess leaves from the cauliflower and slice off the base so that it sits flat and upright.
Place in a ovenproof dish that fits the whole cauliflower with a lid. Drizzle over 1-2 tablespoons of oil, season generously with salt and pepper and sprinkle over the Kawakawa & Feijoa Za’atar so that it evenly covers the top and sides.
Whisk the boiling water and stock together and pour into the base of dish, place the lid on top, place in the middle of the oven and bake for 25 minutes (longer if the cauliflower is extra-large).
Remove the cauliflower from the oven, drizzle over another tablespoon of oil over the top and return to the oven with the lid off to bake for a further 20 minutes.
Meanwhile whisk the tahini with the lemon juice and whisk in 1 tablespoon of the water at a time until the dressing turns paler in colour and loosens in consistency.
Serve the cauliflower on a large plate drizzled with tahini dressing and sprinkled with chopped flat leaf and pomegranate seeds.