1 large head of cauliflower
1 tablespoon of extra virgin olive oil 
40g unsalted butter, melted
Sea salt flakes

Herby tahini yoghurt
1 cup of natural or Greek yoghurt
Juice of 1 lemon
¼ cup tahini (hulled)
A good handful of fresh parsley leaves, roughly chopped
Sea salt
Freshly cracked black pepper

To serve
Barberries or pomegranate seeds
Fresh herbs


Leave the stems and leaves on the cauliflower but give them a little trim if you need to. 

Bring a large saucepan to the boil. Add 2 teaspoons of sea salt. Place whole cauliflower in the water, stem side facing up at you and boil for 8 minutes. Allow to air dry in a colander (stem facing downwards now) for 10-15 minutes). 

Preheat oven to 220oC. Rub the cauliflower all over with extra virgin olive oil and melted butter. Sprinkle with sea salt. Place cauliflower in a baking dish (florets facing up) and bake for 30-40 minutes. I like to let it get burnt in places which gives a really fabulous flavour. Remove from the oven when it is golden all over and place on a serving plate. 

To serve, place the cauliflower on a platter. Spoon over the herby tahini yoghurt and finish with barberries. Drizzle with a little extra virgin olive oil and a small sprinkling of sea salt. Finish with fresh herbs. 

Recipes by Bayside mum Nellie Kerrison from Relish Mama, Melbourne’s much-loved cooking school and dinner party experience.