Roasted Whole Cauliflower with Green Tahini Sauce
by Yotam Ottolenghi
Ingredients
1 large cauliflower with its leaves intact
45g unsalted butter, softened to room temperature
2 Tbsp olive oil
wedges of lemon, to serve
coarse sea salt
For the Green Tahini Sauce
80g tahini
3 Tbsp lemon juice
80ml warm water
1 clove of garlic, crushed
15g flat-leaf parsley (if making by hand, it should be finely chopped)
sea salt
I really like the fact that I am encouraged to cook with what arrives in the veg bag, often new, exciting veg. It makes me more adventurous and my meals are healthier based on seasonal ingredients and veg grown naturally, no chemicals.
— Jen
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