Roast Cauliflower Parsley Lemon and Tahini Sauce

Included

1 x Cauliflower whole
1 x Lemon 
1 x Tahini Yoghurt
1 x Parsley Chopped

Instructions

1. Drizzle with the olive oil, season well with salt and pepper, and toss to coat evenly. Roast for 30–40 minutes, turning once halfway, until deeply golden and charred in places. You want that char/deep roasting to intensify the flavour

2. Drizzle sauce on top, squeeze the lemon over, season and garnish with chopped parsley

Notes and optional jazz ups

- can be roasted whole if you want a centrepiece or florets if you want quick, for whole just roast at 180 until the cauli is cooked but not over cooked - test with a fork, finish under grill to get char at high heat

- Elevation garnishes - Finish with any nuts and raisins - My choice pistachio and dried red cranberries

- Tummeric and Cumin can be sprinkled on top prior to roasting for a variation