Whole spice and tahini roasted cauliflower with almond and herb pesto – Food & Home Magazine
Ceremonious whole roasted cauliflower with almond and herb pesto, packed with veggies and healthy fats—perfect for entertaining or a weeknight meal.
Ingredients
- <h3>CAULIFLOWER</h3>
- 1 medium head cauliflower
- 170g fat-free plain yoghurt
- 50g tahini
- 15ml (1 tbsp) chimichurri/Moroccan spice blend
- pinch ground ginger
- 15ml (1 tbsp) ground coriander
- 5ml (1 tsp) paprika
- 30ml (2 tbsp) extra-virgin olive/canola oil
- 1 garlic clove, peeled and minced
- salt and freshly ground black pepper, to taste
- <h3>HERB PESTO</h3>
- 70g mixed fresh soft herbs (like parsley, basil leaves and chives)
- 100g raw almonds
- 180ml extra-virgin olive oil
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