Roasted cauliflower and chimichurri

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

• 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