Mus­tard Roasted Cau­li­flower with Al­monds and Tahini Dress­ing

Dish - - Recipes -

Roast­ing the cau­li­flower brings out the best in this ver­sa­tile veg­etable, giv­ing the flo­rets a caramelised nut­ti­ness that works beau­ti­fully with the tahini dress­ing.

1 medium cau­li­flower 4 ta­ble­spoons olive oil 2 ta­ble­spoons grain mus­tard 1 ta­ble­spoon honey ½ tea­spoon ground turmeric juice 1 lemon

Tahini dress­ing 4 fresh dates, pit­ted and roughly chopped

3 ta­ble­spoons boil­ing water 2 cloves gar­lic, crushed

1 tea­spoon Di­jon mus­tard 2 ta­ble­spoons tahini 3 ta­ble­spoons olive oil

2 ta­ble­spoons ap­ple cider vine­gar

sea salt and ground pep­per

To serve ½ cup roasted skin-on al­monds, roughly chopped

hand­ful co­rian­der, chopped Pre­heat the oven to 200°C fan bake.

Cut the cau­li­flower into about 8–10 large pieces through the stem so each piece stays in­tact.

Whisk the oil with the mus­tard, honey, turmeric and lemon juice. Add the cau­li­flower and toss to coat well. Trans­fer to a lined bak­ing tray and sea­son with salt and pep­per. Roast for about 25 min­utes or un­til lightly golden and just ten­der.

Tahini dress­ing: Place the dates and water in a small heat­proof bowl and leave for 5 min­utes.

Place the dates and soak­ing water along with all the re­main­ing in­gre­di­ents in a food pro­ces­sor and blend un­til smooth. Sea­son with salt and pep­per and add a lit­tle more water to thin if the dress­ing is very thick.

To serve: Spread half the dress­ing on a large plat­ter and ar­range the cau­li­flower on top. Spoon the re­main­ing dress­ing over the top and scat­ter over the al­monds and co­rian­der. Serves 6–8

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