Roast autumn cauliflower, za taar, tahini and honey with scorched lime

Serves 6


  • 3 large cauliflowers, trimmed and leaves discarded
  • 100g unsalted butter
  • 3 sprigs of fresh sage
  • 2 small lemon zested
  • 3 tbsp lemon juice
  •  100ml olive oil
  • 2 onions very finely chopped
  • 2 tbsp cider vinegar
  • 2 tsp honey
  • 4  tablespoons of za’taar spice
  • Tablespoon baby capers,
  • 4 tablespoons fresh coriander roughly chopped
  • Salt to taste


To serve

  • 10 table spoons of Greek yoghurt
  • 25g chopped fresh mint
  • 3 tbsp tahini paste
  • 3 limes cut into 6 cheeks



Preheat the oven to 190C.

Remove cauliflower leaves and wash the curd well in cold water then dry well. Cut each into 4 equal quarters

Add the butter to a large frying pan and place on a medium heat with the sage, zest of lemon and ¾ teaspoon salt. Once the butter starts to foam, add the cauliflower quarters, turning them in the pan so that they get covered in salt and butter on both sides. Fry gently for about 8 minutes, until golden-brown underneath and turn. Fry for another 8 minutes, until nearly cooked, and then transfer to a parchment-lined tray. Bake for 10 minutes, until the cauliflower is cooked through. Keep somewhere warm until ready to serve.

Add 2½ tablespoons of oil to a medium frying and place on a medium-high heat. Add the onion and fry for 6 minutes until soft and caramelised. Add the vinegar and honey, stir through for a minute and then add the za’taar, along with a pinch of salt. Remove from the heat and set aside.

Add the remaining 1½ tablespoons of oil to a small saucepan and place on a high heat. Once hot, add the capers and fry for about a minute, until the capers have opened out and are crispy. Use a slotted spoon to remove from the oil and set aside on a kitchen paper-lined plate. Place the cauliflower on a plate and then spoon over the onion and za’taar Finish with a sprinkle of the crispy capers, along with the coriander, Greek yoghurt, tahini and mint dip with freshly cut and scorched lime cheek.

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