Easy to prepare, healthy, cheap and fills you up.

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  • 1 large cauliflower
  • 2 tbsp tahini paste
  • 4 tbsp thick greek yoghurt
  • 4 cloves garlic
  • 1 tsp lemon juice
  • 1 shallot, finely diced
  • 1 red chilli, finely diced
  • 100ml red wine vinegar
  • 1 tsp dried oregano
  • 1 tsp salt
  • 20g (small handful) of fresh coriander, finely chopped
  • 30g (large handful) of fresh parsely, finely chopped
  • 180ml olive oil


  • Remove the outer leaves from the cauliflower and pop in a pan of boiling water, with the lid on, for 4 mins. Don't worry if the water doesnt cover it entirely, its more the thick stalk we are concerned with cooking, and the lid will help steam the top
  • Remove from the water and allow to dry for 10 mins
  • Rub cauliflower in a little olive oil and pop in the oven at 200c for 35 mins, or until golden. Whilst cooking, prepare the yoghurt and chimichurri
  • Add 1 clove of garlic, crushed, to the greek yoghurt and lemon juice, mix and spread out on a plate
  • Add 3 cloves of garlic, crushed, to the chopped coriander, parsley, chilli, shallot, oregano, salt and red wine vinegar.
  • Add in olive oil until a drizzly consistency is achieved
  • Once cauliflower is cooked, remove from oven and place on a plate in the middle of the yoghurt.
  • Drizzle tahini on (i use a pastry brush to get an even coating!)
  • Drizzle chimichurri on

How to eat it?


October 11, 2023
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