1 red onion, peeled, halved and very thinly sliced
3 tbsp red wine vinegar
2 tsp caster sugar
3 tbsp tahini
150 ml natural yogurt
½ bunch dill
1 large garlic clove, peeled and halved lengthways
9 mini cauliflowers
100 g butter
1 tsp ground cumin
2 tsp turmeric
sea salt, pinch
- To make the pickled onions, put the sliced onions in a bowl and add the vinegar and sugar with a little pinch of salt. Toss together then leave to macerate, stirring now and then. The onions will eventually become really soft and turn a lovely bright pink.
- Mix the tahini, yogurt, dill and halved garlic clove. (You’ll be scooping the garlic out later, the idea is just to give a really subtle hit to the sauce). Add enough water to get a drizzling consistency and chill until needed.
- Heat the oven to 200°C/fan 180°C/gas 6. Put the butter in a small pan with the spices and a pinch of salt. Melt together, then cook very gently for 1-2 minutes. Put the caulis in a roasting tin or on a baking sheet. Brush over the butter then turn over to coat in as much of the butter as possible (but don’t worry if you don’t hit every spot).
- Cover the whole tray with foil and cook for 20 minutes, then take the foil off and cook for another 20-30 minutes, or until tender and starting to catch a little at the edges.
- Scoop the garlic out of the sauce and drain the pickled onions.
- You can serve this from the tin or transfer the caulis to a platter, or individual plates. Scatter with the onions then drizzle all over with the sauce. Serve with a bit of extra dill, if you like.