Small plates
Roasted Cauliflower with Tahini
BY
Anjali Tiscia
Sep 16, 2024
Favourite
Ingredients
1 whole cauliflower head
1/4 cup extra virgin olive oil + extra to drizzle
Spice mix of choice (I used a Middle Eastern spice mix with coriander seeds, cumin, paprika, pepper, allspice, clove, cinnamon, cardamon and nutmeg)
1/2 cup tahini
1/2 medium lemon, juiced
1 garlic clove
Salt, to taste
Water
Coriander, to serve
Pomegranate seeds, to serve
Pine nuts, to serve
Method
STEP 1
Preheat the oven to 180°C and line a baking tray.
STEP 2
Slice the cauliflower into thick steaks. If florets fall off, you can bake these also or save them for another recipe.
STEP 3
Place the cauliflower steaks onto the lined baking tray and drizzle over some extra virgin olive oil and season with the spice mix and salt to taste, on both sides.
STEP 4
Bake in the oven at 180°C for 35-45 minutes or until soft and golden.
STEP 5
Whilst in the oven, make the tahini sauce by blending 1/4 cup extra virgin olive oil, tahini, garlic, lemon juice and salt to taste. Slowly pour in some water to achieve your desired sauce consistency.
STEP 6
Remove the cauliflower steaks from the oven once finished baking and drizzle over the tahini sauce to your liking.
STEP 7
Serve by sprinkling over a generous amount of pine nuts, pomegranate seeds and chopped coriander leaves.
