BAKED CAULIFLOWER & OLIVES WITH LEMON TAHINI DRESSING
1/ 3 cup (50g) currants 1/ 2 cup (125ml) white balsamic vinegar or white wine vinegar 1 cauliflower head, trimmed at the base 1 tsp smoked paprika (pimenton) 1 tsp ground cumin 1/ 3 cup (40g) pitted black olives 1/4 cup (60ml) extra virgin olive oil, plus extra to serve Flat-leaf parsley leaves, to serve a barbecue or smoker with the lid down) for 45 minutes, then loosely cover with foil and cook for a further 45 minutes or until tender when pierced with a skewer.
For the dressing, whisk tahini, lemon juice, oil, garlic and 1/ 2 tsp salt flakes until smooth. Add 2 tbs water, 1 tbs at a time, whisking until smooth and consistency of thickened cream. Stir though parsley.
Spread dressing over a large serving plate and top with the cauliflower. Scatter with drained balsamic currants, olives and parsley. Drizzle with extra oil and serve with a serrated knife for guests to carve the cauliflower.