Roast cauliflower with tahini dressing

This delicious vegan canape really brings out the wonders of tahini, such an addictive paste with so many uses, it lends the cauliflower a delicate nutty flavour.

Credit: Adam Liaw

• serves

  4

• prep

  10 minutes

• cook

  30 minutes

• difficulty

  Easy

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

1. Preheat the oven to 200°C.
2. 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.
3. 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.   
4. 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.