This roasted cauliflower is lovely as an appetiser with tahini, or as a side dish with a main course.
To achieve perfectly tender and sweet caramelised cauliflower, roast it on 190 – 200℃ for 15 – 20 minutes. You want the cauliflower to remain moist enough to withstand the heat and will not dry out, even as it gains that nice and crispy char!
Cauliflower can be quite bland, so it is perfect with added spices and flavours. You can give it in a Moroccan theme by adding a generous dash of ground cumin, also good for digestion, and adding a harissa spice blend, of sweeter chili with coriander, caraway and fennel. A drizzle of excellent extra virgin olive oil brings everything together.
Other flavour variations: include some turmeric, cumin and coriander; plus other great flavour options are Za’atar and sumac. For Greek twist add dried Greek oregano and a little cumin.
A squeeze of lemon juice will add a fresh, flavourful note and a drizzle of olive oil will bring it altogether.
Serves 4
| Cauliflower steaks | Tahini sauce |
| 1 whole cauliflower ½ tsp turmeric powder ½ tsp cumin powder 2 tbsp olive oil Garnish |
1 cup hulled tahini 1 glove of garlic, made into a paste or finely grated juice of 1 lemon 150ml or so of water salt and pepper to taste
|
Heat oven to 190°C.
For the cauliflower: slice the cauliflower into 1.5cm ‘steaks. You are aiming for one slice per person, either for an entrée and vegetable side. Set the remaining cauliflower aside and use it for cauliflower rice or creamed cauliflower.
Brush the cauliflower slices with the olive oil, sprinkle with cumin, salt and pepper.
Place carefully onto a baking tray, take care as they can be a bit delicate; cook for 15 – 20 minutes or until you can easily put a knife through the core or stem of the cauliflower.
For the tahini sauce: make the garlic paste; using the blade of your chef’s knife or a mortar and pastel, crush the garlic cloves with sea salt and make it into a paste. Alternatively, grate with the microplane.
In a bowl, whisk together the tahini, garlic paste, lemon juice, olive oil and salt and pepper.
It will be thick, so add as much water as needed to loosen it up; up to 150ml. or a mixture of both lemon juice and water.
Carefully, place the roasted cauliflower ‘steak’ on the plate, and top with dukkah, some slivered almonds, pomegranate seeds and parsley. Add the tahini sauce on the serve.
This is delicious either cold or warm as a lunch-time meal or as I like it as a side dish.
