2 x 800 g cauliflower, trimmed
⅓ cup olive oil
2 Tbsp lemon and herb dukkah
salt and pepper to taste
⅓ cup pistachio kernels, coarsely chopped
lemon cut into wedges
1 cup Greek yoghurt
⅓ cup hulled tahini
⅓ cup chopped fresh parsley
1 clove garlic, crushed
1 Tbsp lemon juice
- Cut each cauliflower in half. Cut into 2½cm thick slices. Arrange in a single layer on two large oven trays lined with baking paper. Drizzle with oil, turning to coat. Sprinkle with dukkah. Season with salt and pepper.
- Cook in a very hot oven (220C), swapping trays halfway through, for about 25 to 30 minutes, or until tender and golden.
- Meanwhile, make sauce. Combine all ingredients in a bowl. Season with salt and pepper.
- To serve, spread sauce over a serving plate. Top with cauliflower. Sprinkle with pistachios. Serve with lemon wedges.