2. Take the outer leaves from the cauliflower. I like to wash these and chop them up finely and cook them on the roasting tray halfway through the cooking.
3. Steam or boil the cauliflower head in boiling salted water for 10-12 minutes.
4. Blend all the remaining ingredients well.
5. Smear the mix all over the cauliflower esp. on top.
6. If you are short on time, you could separate the cauliflower into florets and toss them in the mix. They will require less cooking time, so keep an eye on them.
7. I prefer to use the whole cauliflower as once it's roasted and decorated, it can be very dramatic. It’s an ideal dish to do as opposed to a ‘meat’ roast lunch for a veggie twist!
8. Cover the cauliflower and tray with foil or roast in a casserole pot with a lid on.
9. Roast in the oven at 200C/ 180 °C fan for 30-40mins. This will definitely be based on the size of your cauliflower, so just check that it is nearly fully soft with a skewer or knife.
10. Then remove the whole dish from the oven, remove the foil, baste the cauliflower and toss the leaves to the base of the baking tray/dish. Return it all to the oven for 10-12 minutes.
11. Once cooked, place on your serving dish, drizzle over the tahini dressing, and garnish with your favourite toppings!
Tahini dressing
Takes 5 minutes
Makes a tube of dressing
Ingredients
· 4 tbls tahini
· 4 tbls water
· 1 lemon juice & zest
· 1 tablespoon vinegar
· 2 garlic cloves, minced
· 1 teaspoon ground cumin
· Salt & pepper
Method
1. Mix all together by hand or in a processor.
2. Store in a jar or tub for up to 3 days in the fridge.
3. Serve with flatbread, spiced cauliflower, lamb, aubergine, meats, fish, and chicken. It’s really great for lots of things.
