Yogurt with Charred Cauliflower & Tahini

A Middle Eastern inspired quick side dish, or served as part of a mezze


1 tablespoon olive oil
1 small cauliflower – broken into bite sized pieces
1 red pepper – cut into 2cm dice
2 cloves garlic – finely chopped
5-6 tablespoons natural yogurt
3 tablespoons tahini
A large handful of herbs such a mint, coriander, parsley, dill – roughly chopped
Sea salt
Freshly ground black pepper
1 teaspoon ground sumac


Heat the oil in a pan, one which has a lid

When hot, add the cauliflower and pepper and fry over a high heat until starting to brown and char, stirring occasionally. Don’t worry if some pieces look a little on the burnt side, this will add to the overall flavour of the finished dish

Add approx. 3 tablespoons of water and cover with the lid for 5 minutes before removing the lid and continuing to cook until the liquid has evaporated

Remove from the heat, leave to cool a little, then add the garlic, stirring to ensure it doesn’t burn

Now add the yogurt along with a large pinch of salt and a little black pepper

Drizzle over the tahini

Scatter the chopped herbs over, then finish with a sprinkling of sumac


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