Roast Cauliflower with Tahini and Almonds

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