Whole Roasted Cauliflower with Tahini

Name: Whole Roasted Cauliflower with Tahini
Yield: 10
Ingredients: 1.0x Whole cauliflower, large; 150.0g KNORR Tomato Powder Gluten Free 850g; 50.0ml Oil; 500.0ml Water; 50.0g KNORR Golden Roast Gravy Gluten Free 1.8kg; 200.0g Tahini; 200.0g Greek yoghurt; 0.0[_] Salsa, to serve

Whole Roasted Cauliflower with Tahini – Recipe

Roasting a whole cauliflower is on-trend and also makes for a great cost-effective side dish. In this recipe, the smoky charred flavour of roast cauliflower is complemented by a tangy, nutty tahini sauce.

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What you need

Whole cauliflower, large 1.0 x
KNORR Tomato Powder Gluten Free 850g 150.0 g
Oil 50.0 ml
Water 500.0 ml
KNORR Golden Roast Gravy Gluten Free 1.8kg 50.0 g
KNORR Golden Roast Gravy Gluten Free 1.8kg
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Bidfood

PFD Foodservice

Countrywide

NAFDA

Superior Food Service

Campbells

Unilever Food Solutions

Free Sample
Tahini 200.0 g
Greek yoghurt 200.0 g
Salsa, to serve

Main Meals

Australian

Casual Dining

Vegetables

Snacks & Sides

Middle Eastern

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Preparation

What you need
- Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.
Roast Cauliflower
- Rub KNORR Tomato Powder all over the cauliflower, then drizzle with oil.
- Steam in the combi oven at 150°C and 30% for 30 minutes.
- Change the combi oven setting to bake at 150°C and continue cooking for 30 minutes until the cauliflower is tender.
Gravy
- Combine water with KNORR Golden Roast Gravy, bringing it to a boil.
- Simmer for 2–3 minutes until heated through.
Tahini Sauce
- Mix together tahini, Greek yoghurt, and a splash of water until well combined.
- Add a dash of ground cumin, if preferred.
To Serve
- Place the whole roast cauliflower on a serving platter. Serve with tahini sauce, extra KNORR Golden Roast Gravy, and a simple tomato salsa on the side.