Whole-roasted cauliflower plays the lead in this vegetarian dish fragrant with spice. Doused in a nutty, sumac butter and served with plump butter beans tossed in a tangy tahini and yoghurt dressing, it makes a persuasive case for meat-free meals.
Preheat oven to 200°C fan-forced. Trim cauliflower and place in a large, heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Meanwhile, drain and rinse butter beans.
Carefully drain cauliflower from water and place in a lined baking dish. Crush garlic and place in a bowl with ½ the sumac and oil and mix to combine. Drizzle over cauliflower and season with salt and pepper. Roast for 25 minutes or until golden brown and soft. Add butter beans to dish and roast for a further 5 minutes to warm through.
Finely zest lemon and juice. Place ½ the juice, rind, tahini and yoghurt in a small bowl and mix to combine. Add 20ml (1 tablespoon) water to loosen and set aside.
Toast pine nuts in a small, dry frypan over medium heat for 2 minutes or until lightly golden. Add butter and cook for 2 minutes or until nutty. Remove from heat, add remaining lemon juice (taking care as it might spit) and remaining sumac and mix to combine.
Remove cauliflower from baking dish and cut in half. Add yoghurt dressing to the dish with beans and toss to coat. Add rocket and toss to just combine.
Divide beans between bowls and top with cauliflower. Drizzle over sumac butter to serve.