Roasted Cauliflower with Tahini
Lunch, Dinner, Sides
1 head of cauliflower
½ cup tahini
Juice of one lemon
Pinch of salt
1 tablespoon cumin
Pinch of paprika
½ cup crushed roasted almonds or hazelnuts OR
3 tablespoons of Dukkan Egyptian Dukkah
Set your oven to a medium heat, around 350 degrees Fahrenheit, and place your cauliflower upright on a baking sheet that’s been drizzle with olive oil. This will ensure your cauliflower doesn’t burn and stick to the bottom of your baking sheet. You can also line your baking sheet with parchment paper beforehand and drizzle it with some olive oil.
Let your cauliflower roast evenly and steadily for about 35-50 minutes until gaining a bit of a golden color all over. Be careful not to burn it, so take a peek about 20 minutes once you start roasting, and then use your judgement to estimate when it might start to overcook or burn.
As your cauliflower is roasting, mix your tahini with the lemon juice, paprika, cumin and a pinch of salt.
Once your cauliflower has been roasted, plate it and drizzle the tahini all over it. Garnish it with roasted crushed hazelnuts and almonds, sultanas and or parsley and then serve.