Method:

• Mix the meat, chopped onion, chopped parsley or coriander and the egg. Season with the spices plus a heaped tsp each of salt and pepper. Mix everything – preferably with your hands.
• Wash the cauliflower, put it in a large pot and cover with water. Boil until tender but not too soft or it will collapse when you try to stuff it — about 20 minutes. Drain and leave to cool.
• Heat your oven to 200°C and stuff the cauliflower by pulling a couple of florets apart slightly without breaking them off and pushing a little bit of meat in the gap between them. Continue until you have used up all the meat. The meat will hold the cauliflower together as it cooks.
• If you prefer, you could put the meat into a large piping bag with a wide nozzle and use that. 
• Drizzle the outside generously with the olive oil and roast at 200°C for 20-30 minutes until golden 
• To make the parev tahini yoghurt sauce: mix the dairy-free unsweetened yoghurt with as much of the tahina as you prefer and season to taste. 
• Serve sprinkled with chopped herbs or pomegranate seeds and pistachio slivers. 

@fabienne_viner_luzzato

Recipe first published in the October 01 2020