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Roast cauliflower with tahini dressing

This delicious vegan canape really brings out the wonders of tahini, such an addictive paste with so many uses, it lends the cauliflower a delicate nutty flavour.

Roast cauliflower with tahini dressing

Credit: Adam Liaw

  • 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

  1. Preheat the oven to 200°C.
  2. 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.
  3. 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.   
  4. 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.

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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.


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Published

By Jan Fran
Source: SBS



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