BAKED CAULIFLOWER & OLIVES WITH LEMON TAHINI DRESS­ING

delicious - - ENTERTAINING. -

SERVES 4-6

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.

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