ROASTED CAULIFLOWER WITH TAHINI DIP

Cauliflowers are at their best when they’re really, really, really roasted. I’ve had a lot of under-roasted cauliflowers in my lifetime, but never over-roasted cauliflowers, so don’t be afraid to push your cauliflowers to their maximum roasting point. The flowers get charred and crunchy, the stalks get caramelized and sticky while the center stays soft and luxurious. To get that really roasted texture, I make sure my oven is very well preheated, I break the cauliflower into small florets, and I don’t drizzle my cauliflowers with olive oil (salt and pepper) on the baking sheet, but I do that in a bowl, to make sure every part of the cauliflower is dressed in oil, then I place them onto a baking sheet to roast.

Once roasted, the cauliflower florets will be sweet/nutty and crunch/soft. They’re best served with a lot of lemon wedges and tahini for dipping.

The Recipe: Roasted Cauliflower

Ingredients:

1 medium-sized, fresh, whole cauliflower
4 tablespoons olive oil
2 teaspoons salt
10 cracks black pepper
4 sprigs fresh thyme (optional)
Lemon wedges to serve

Method:

Preheat the oven to 200° Celsius for at least 20 minutes.
Cut or break the cauliflower into even, bite-sized florets.
Place the florets in a deep bowl, add the olive oil, salt, black pepper, thyme and combine to fully dress the florets.
Evenly distribute the dressed florets on a baking sheet and roast for 30 minutes, or until the floret stalks caramelize and turn a woody brown.
Serve warm with lemon wedges and tahini dip.

The Recipe: Tahina Dip

Ingredients:

½ cup sesame paste
1 lemon, juiced
½ teaspoon salt
1 tablespoon water

Method:

Add the sesame paste, lemon juice, salt, and water to a small mixing bowl and whisk until combined. You may add more water to achieve the consistency you desire.

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Recipe, Photography, Food Styling, Prop Styling by: TALA SOUBRA

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