Roasted cauliflower
indulgence of Christmas and this tasty roast cauliflower dish will certainly help with that,
says Alasdair Nunn of RachAls Kitchen Ltd, the Halifax based catering company.
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Hide AdWe serve the cauliflower as a traditional Sunday roast with the inclusion of Yorkshire puddings
and cheese sauce but these can of course be substituted as a means of creating a fantastic
vegan meal should you wish.
Recipe
1 medium cauliflower
1/2 jar of tahini
8 tbs of warm water
2/3 cloves of crushed garlic
4 tbs lemon juice (bottled if fine)
3/4 tsp salt
1/2 tsp turmeric
1/4 tsp cayenne pepper
Crispy onions (optional)
Method
Preheat your oven to 375F/190C/Gas Mark5 and then trim off the green leaves of the cauliflower
and wash it if you feel this is necessary.
In a bowl, pour in the tahini, warm water and all the other ingredients (other than the optional onions) and whisk then together.
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Hide AdThen, place your cauliflower in a casserole dish and pour over the tahini sauce and sprinkle on the optional crispy onions.
To ensure the cauliflower doesn’t stick (and to help with the cooking) pour a little water into the
dish, about 1/2 cm and then pop the lid on and place the dish into the oven for approximately 30
minutes and then take the lid off and “roast” the cauliflower for a another 20 minutes or so to ensure a colourful topping.
Serve as the centre piece of a roast dinner with the “trimmings” you desire...