Maximum nutrition for minimum effort-cauliflower

Cauliflower only takes a few minutes to boil to a stage where it's still firm and tastes nutty. The yoghourt and tahini dressing on the side for this dish is courtesy of Otam Ottolenghi although this is a simple version. The dish is dressed with toasted hazlenuts and toasted pine nuts. Dry frying them adds to the depth of flavour and is worth doing. The tahini and yoghourt dressing thickens when mixed so put the yoghourt in the dish first then add the tahini to make sure the dressing is not too thick. Chop the nuts with a knife. The electric chopper will make them too fine.


Method
1 boil half a cauliflower in salted water until the stalks are still firm but soft, and drain well.
2 Mix 2 tablespoons of plain yoghourt with 2 teaspoons of tahini.
3 In a frying pan dry toast hazelnuts and pine nuts. Sometimes UK supermarkets sell already toasted chopped ones in a packet. Chop whole hazelnuts with a knife.
3 Put the warm or cold cauliflower on your plate and scatter the toasted chopped hazelnuts on top. Top the dressing with the pine nuts.