Cauliflower is so underrated. You probably remember it as the wet, mushy tasteless stuff of your youth that most likely brought horror when laid next to roast meat on a Sunday. Granted, it isn’t packed with flavour, but it can be one amazing vehicle for plenty of punch. This spicy version is a great metabolism booster, and can be enjoyed on its own or as an accompaniment to a main dish.
Recipe
SERVES: 4 as a side, 2 as a main
INGREDIENTS:
- 1 tbsp extra virgin coconut or olive oil
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
METHOD:
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Preheat oven to 180°C.
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Combine oil, cumin, chilli flakes, garlic and turmeric in a large bowl.
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Add cauliflower and toss to coat.
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Spoon cauliflower and spice mixture onto a roasting tray and season with salt and pepper to taste.
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Roast for 30 minutes or until browned and tender, tossing cauliflower mixture halfway during cooking.
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Meanwhile, prep the tahini dressing by combining water, tahini and lemon juice until smooth.
- Serve cooked cauliflower between bowls, top with tahini dressing, and garnish with pistachios and pomegranite.
Can you please make your recipes printable??