AD, one pot roasted cauliflower with tahini and harissa yoghurt. Cook up this delicious, spiced warming dish using Le Creuset’s Cast Iron Casserole in Bamboo Green – the perfect kitchen companion for elevating a vegetable main dish like cauliflower and transforming it into a showstopper dish. #LeCreuset #YourKitchen Ingredients Main dish 1 x cauliflower (leaves on) 100g butter 100ml olive oil 1 bunch parsley, chopped 50g pistachios, chopped 50g Golden raisins, chopped 50ml red wine vinegar Seasoning 1 tsp black pepper, ground 1 tbsp Tumeric 1 tbsp Ras al hanout 1 tbsp Cumin, ground Harissa yogurt 2 tbsp Harissa paste 200g Greek yogurt Tahini sauce 200g Tahini paste 100ml Water or enough to make creamy consistency 1 lemon juiced Salt Method Set oven to 250 ̊C Get a large casserole pan on a medium heat, once hot add the butter and oil, when the butter foams add the spices. Add the cauliflower to the pan and brush with the oil. Roast in the oven with the lid off for 25 minutes, basting a couple of times. Put the lid on and turn the oven down to 200 ̊C and roast for a further 20 minutes. Whisk the tahini with water and lemon juice until a creamy consistency, season with salt. Gently fold the harissa paste through the yogurt. Remove the cauliflower from the oven, remove from the pan. Add the chopped parsley, chopped golden raisins and pistachios to the butter, season with red wine vinegar. To serve, place a few spoons of the tahini on the plate, cauliflower, yogurt and dress with the herb butter. @Le Creuset