1 head cauliflower, broken into florets
1 teaspoon ground cumin
1 teaspoon dried coriander
1 teaspoon smoked paprika
sprinkle of dried chili flakes
½ cup crushed almonds
1/3 cup tahini (sesame paste)
¼ cup water
¼ cup lemon juice
2-3 garlic cloves, crushed
handful of chopped fresh parsley
- Preheat oven to 200°C.
- Blanch the cauliflower in salted boiling water for a couple of minutes, then drain in colander, allowing to steam dry (the cauliflower will take forever to roast if too moist).
- Combine all the spices, nuts and oil, and toss cauliflower florets in the mix.
- Place in ovenproof dish or tray and roast them for about 15-20 minutes, turning them a few times for even crispiness.
- To make the tahini sauce, mix tahini, water, lemon juice, parsley and garlic together in a bowl and stir until smooth. Drizzle over the cauliflower and serve immediately.
*This recipe is adapted from taste.com.au and jaimeoliver.com