serves
4
prep
10 minutes
cook
30 minutes
difficulty
Easy
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.
Want more from The Cook Up?
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.
