Roast Cauliflower and Tahini

By Joseph Whitmore of One Dish Room



1tsp cumin seeds

Olive oil

1tbsp tahini

Chopped red chilli


1. Trim the leaves off of the cauliflower and leave to one side

2. Cut the cauliflower head down the middle, and then into 2cm thick steaks - some florets will break off but this is fine. Add to a roasting tray with olive oil, cumin seeds and salt.

3. Roast for 30 minutes or until golden brown

4. Slice the leaves and stalks of the cauliflower and stir fry for 5 minutes, also adding a splash of water to help steam the thicker stalks

5. When the stalks are slightly tender, add in red chillis, then the roasted cauliflower and drizzle in the tahini

6. Drizzle with olive oil and serve