This cauliflower recipe was featured on SBS TV "The Cook Up" and it is easy, tasty and would be perfect as a share plate or on its own. We had it as a midweek vegetarian dinner at home.
I use a Hulled Tahini paste because I think the flavour is a little milder. Enjoy! Colleen
Preparation 10 minutes
Cooking 30 minutes
Serves 2 as a main or 4 as a side dish
Ingredients
1 Cauliflower - cut into florets
2 teaspoons smoked Paprika OR ground cumin
Salt and Pepper to your taste
Olive oil
sauce
1 tablespoon Tahini. I used Hulled. TIP stir the paste in the jar well before using
juice of 1 lemon
1 - 2 cloves of garlic - crushed - to your taste
water
salt to your taste
1/4 teaspoon Honey - Optional - I find Tahini can be strong - this mellows it - your preference
handful roasted almonds roughly chopped OR toasted flaked almonds
2 tablespoons sultanas
chopped parsley , some finely shredded green shallots , chopped mint - your choice
ps I popped a few leftover mini cherry tomatoes on plate too. Optional
Method
Preheat oven to 200 ℃ and prepare flat oven baking tray.
In a large bowl, combine the paprika, salt, pepper and a little olive oil (not too much - coating not soaking) . Toss the cauliflower florets in and scatter over the oven tray.
Roast approx 20 - 30 minutes until crisp and golden.
Sauce:
Combine tahini, lemon juice and just a splash of water bit at a time - stir well until it is consistency of pouring cream. Add some salt and garlic. Taste and adjust if needed with a drop of honey .
Place hot cauliflower florets on a serving platter. Drizzle with a little tahini sauce (serve remainder in a small bowl to add to each plate)
Scatter with the almonds, sultanas and herbs.
Enjoy! Colleen