This is a very simple dish to make and looks great served on a platter on top of the Tahini Sauce. If you find steamed cauliflower a little bland and boring, then definitely try this whole roasted cauliflower recipe as it is delicious! It is inspired by an Ottolenghi recipe but I have simplified it as I know you are looking for quick and tasty meals!
Cauliflower from the cruciferous family, supports our liver health which is our vital detoxification organ. Cauliflower is high in fibre to feed the friendly bacteria in our gut and significantly high in antioxidants to reduce inflammation in the body. So this recipe helps you eat more of it!
Ingredients
1 whole cauliflower
2 tablespoons olive oil
2 tablespoons butter softened to room temperature
1 lemon, cut into wedges, to serve
Flaky sea salt
Method:
Preheat the oven to 170 degrees celcius
Cut the leaves back from the cauliflower to expose the head.
Mix together the butter and oil. Place the cauliflower in a medium baking tray, head facing upwards. Spread the butter and oil all over the cauliflower then season with flaked salt.
Place in the oven and roast for approx 1 hour or until crispy and golden on the outside and very tender inside.
Remove from oven and let rest for 5 mins then serve with lemon wedges and tahini sauce.
Tahini Sauce Ingredients:
80g tahini
1 small garlic clove crushed
3 tbsp lemon juice
flaked salt
80ml water
Method:
Blend all the sauce ingredients in a small bowl of a food processor until smooth but thick. Add more tahini or water to change the consistency. You can try adding herbs such as parsley or coriander to change the flavour but it is lovely just on its own as well.
Smear the tahini sauce on a flat plate and serve the roasted cauliflower on top. Great for family dinners or dinner parties as well.
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