Roasted Cauliflower & Chimichurri

For the cauliflower:

1 medium-sized cauliflower, remove thick, ugly outer leaves but leave any smaller more delicate ones

2 tbsp olive oil

1 tsp Maldon sea salt

For the garlicky yoghurt:

4  tbsp Greek yoghurt

1 garlic clove, crushed

1/4 lemon, juiced

To drizzle:

2 tbsp tahini

Directions

Preheat the oven to 400°F

Fill a large pot of water and season well with salt and bring to a boil. Place the cauliflower in, cover and let cook for 6-8 minutes, depending on the size. Check to see if ready by poking the stem with a knife, and then remove the cauliflower and place it on a sheet tray to steam dry for around 10 minutes.

Cover with extra virgin olive oil and season well with sea salt. Return to the oven and let roast for 45 minutes until charred and golden all over.

Mix together the Greek yoghurt, garlic and lemon juice to make the base.

Mix together the shallot, chilli, garlic, red wine vinegar, salt, red pepper flakes and herbs. Stream in the olive oil, it should be runnier than pesto.

Remove from the oven.

Spoon some garlicky yoghurt onto a serving plate and pop the cauliflower on top. Drizzle with tahini and chimichurri.

Cut into wedges and enjoy!

Chimichurri

1/2 large bunch (1.5 ounces) fresh flat-leaf parsley, leaves only, finely chopped (2 packed cups leaves) (1 cup finely chopped) (see Cook’s Note)

4 small cloves of garlic

1 tablespoon dried oregano

1/2 to 1 tablespoon crushed red pepper flakes (see Cook’s Note)

1 teaspoon paprika

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons balsamic vinegar

1 cup extra virgin olive oil

Put the finely chopped parsley in a medium or large jar with a lid. Grate the garlic into the jar. Add the oregano, red pepper flakes, paprika, salt, and pepper. Pour in the vinegar and oil, screw on the lid, and shake well. The sauce will get more flavorful as it sits, though you can use it right away. The sauce is pretty loose and the oil rises to the top, so stir before using. The chimichurri can be stored in the refrigerator for about 2 weeks or in the freezer for 6 months.