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
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
— Liz T
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