Roast Cauliflower, Green Tahini

Roast Cauliflower, Green Tahini

This is the next recipe from my comforting series with Millie Machintosh. This is a real show-stopper and amazing for a Sunday roast. The sauce goes with veggie salads and bread for dipping.

Click here to see us whipping it up.

Ingredients:

Serves 4
Vegan & Gluten-Free

Whole cauliflower with leaves
50g pomegranate
1 tbsp sesame seeds

Marinade:
5 tbsp olive oil
1/2 tsp Aleppo chilli flakes (optional)
1/2 tsp paprika
1/2 tsp coriander powder
1/2 tsp garlic powder
Salt and pepper

Green tahini:
4 tbsp tahini paste
Handful fresh coriander (with stems)
3 tbsp extra virgin olive oil
3 tbsp lemon juice
4 tbsp apple cider vinegar
1 tsp hot pepper sauce
1/2 tsp maple syrup
8 tbsp cold water
Sea salt and black pepper

How To Prepare Your Cauliflower

Preheat the oven to 190 degrees and line a baking tray with a baking sheet. 

In a bowl, mix everything for the marinade together. 

Remove the leaves from the cauliflower and slice off the stalk so that the cauliflower can stand upright.
 
Place leaves in the baking tray and tosses in the remainder of the olive oil seasoning with salt and pepper.
 
Place cauliflower in the middle of the baking tray and use a pastry brush to start to cover in the marinade.

Cover the tray in tin foil and place in the middle of the oven for 1 hour. Then remove the leaves, tin foil and turn heat to 200.

Roast for another 30 minutes until it has crisped up.

While roasting, throw all the ingredients for the green tahini into a blender. Blend until smooth.

Taste to check the seasoning and serve everything together with the pomegranate seeds and a sprinkle of sesame seeds.