Roasting the cauliflower brings out the best in this versatile vegetable, giving the florets a caramelised nuttiness that works beautifully with the tahini dressing.
Serves: 6–8
INGREDIENTS
1 medium cauliflower
4 tablespoons olive oil
2 tablespoons grain mustard
1 tablespoon honey
½ teaspoon ground turmeric
juice 1 lemon
Tahini dressing
4 fresh dates, pitted and roughly chopped
3 tablespoons boiling water
2 cloves garlic, crushed
1 teaspoon Dijon mustard
2 tablespoons tahini
3 tablespoons olive oil
2 tablespoons apple cider vinegar
sea salt and ground pepper
To serve
½ cup roasted skin-on almonds, roughly chopped
handful coriander, chopped
METHOD
Preheat the oven to 200°C fan bake.
Cut the cauliflower into about 8–10 large pieces through the stem so each piece stays intact.
Whisk the oil with the mustard, honey, turmeric and lemon juice. Add the cauliflower and toss to coat well. Transfer to a lined baking tray and season with salt and pepper. Roast for about
25 minutes or until lightly golden and just tender.
Tahini dressing: Place the dates and water in a small heatproof bowl and leave for 5 minutes.
Place the dates and soaking water along with all the remaining ingredients in a food processor and blend until smooth. Season with salt and pepper and add a little more water to thin if the dressing is very thick.
To serve: Spread half the dressing on a large platter and arrange the cauliflower on top. Spoon the remaining dressing over the top and scatter over the almonds and coriander.
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