Tahini Roasted Cauliflower

TAHINI ROASTED CAULIFLOWER

SERVES: 4-6 (as a side)

INGREDIENTS

1 large cauliflower

Tahini Sauce

½ cup hulled tahini

¼-1/3 cup water

Juice of 1 lemon

1/2 tsp smoked paprika

2 tsp garlic powder

½  tsp sea salt

Parsley, chopped, to garnish

2 tbl dukkah or zaatar, to garnish

METHOD

Preheat oven to 200°C and prepare the cauliflower by washing it and trimming away excess leaves, however leave the bottom stem intact. Pat it dry with a paper towel.

Make the tahini sauce by combining all ingredients.

Line a baking tray with baking paper and place the cauliflower on it. Paste 2/3 of the tahini sauce over the top of the cauliflower (keep the remaining 1/3 to coat once cooked) and oven roast for 45-60 minutes, depending on the size of the cauliflower until it’s tender and browning all over.

Once cooked, remove and drizzle the remaining tahini sauce over the top. 

Sprinkle chopped parsley, dukkah or zaatar and a crack of sea salt and pepper over the top.

Cut into wedges and enjoy with your choice of sides or protein.