Roasted Cauliflower with Tahini

Cristina from La Cucina di Cristina is hosting both the English and Italian editions of Weekend Herb Blogging and this week I've returned to my favourite brassica - Cauliflower.



Looking through the archives I've made many cauliflower dishes - from the ever popular cauliflower and béchamel sauce, to soup, fritters, couscous and even a cake.

This time I've made something a little unusual - inspired by an article on what to do with those partially used jars of tahini that we all seem to have in our fridge. It involved making a dressing from tahini, ground cumin and honey and then smothering it all over cauliflower florets. It is then roasted until golden and tender.



Roasted Cauliflower with Tahini

Half cauliflower, divided into florets
2 tablespoons tahini, approx
1 teaspoon ground cumin, approx
2 teaspoons honey, approx
hot water
Make the dressing:
I've given approximate measures for the dressing because we all have differing tastes, some may like it a little sweeter, others may like more pronounced cumin notes.

Place the tahini, cumin and honey into a bowl and whisk in a little hot water, a teaspoon at at time - just enough to slacken the mix. Taste and adjust the seasoning.

Toss the cauliflower florets through the dressing and then arrange on a baking paper lined oven tray.

Bake in a preheated 180°C oven until golden and tender - about 20 to 35 minutes, depending on the size of the florets.

Serve hot from the oven as a side dish.