← Nouns Cooking · Plant-Based

Ingredients

• 1 large cauliflower, cut into bite-size florets
• 3 tbsp Olive oil
• ½ tsp Garlic powder
• ½ tsp Smoked paprika
• ½ tsp ground cumin
• ½ tsp Salt
• 4 tbsp Tahini
• 1 Lemon, juiced
• 1 clove Garlic, finely grated
• 4 tbsp cold water
• 1 handful Parsley, chopped
• 1 tsp Sesame seeds (optional)

Method

1. Heat the oven to 220°C (425°F). Toss the cauliflower with the oil, spices and salt on a large baking tray, spreading it out in one layer so it roasts rather than steams.
2. Roast for 25–30 min, turning once halfway, until the florets are tender with deep golden-brown edges.
3. Meanwhile, whisk the tahini, lemon juice, garlic and a pinch of salt. It will seize up at first; keep whisking in cold water a spoonful at a time until smooth and pourable.
4. Pile the cauliflower onto a plate, drizzle with the tahini sauce and scatter with parsley and sesame seeds.

Tips

• Tahini is made from sesame, a common allergen.
• Turn it into a main by roasting a drained can of chickpeas on the same tray.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons RecipeTin Eats