- serves 4 people
- preparation 10 minutes
- cooking 30 minutes
- difficulty Easy level
Ingredients
- 1 head cauliflower, cut into florets
- 2 tsp paprika or ground cumin
- salt and ground black pepper, to taste
- extra-virgin olive oil, for drizzling
- 1 tbsp tahini
- 1 lemon, juiced
- 2 garlic cloves, finely minced
- 40 g (¼ cup) roasted blanched almonds, roughly chopped
- 2 tbsp sultanas
Instructions
- Preheat the oven to 200°C.
- Place the cauliflower florets onto a baking tray, add the paprika, salt and pepper and a good drizzle of olive oil. Toss to combine, then roast for 20–30 minutes or until golden and crisp.
- Combine the tahini, lemon juice and enough water to create a sauce the consistency of pouring cream, or as thick as you like it. Stir in the garlic and a good pinch of salt.
- Place the roast cauliflower on a serving plate and drizzle the tahini sauce over the top. Scatter with the almonds and sultanas and serve.
Photography by Adam Liaw.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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