Roast Cauliflower and Tahini
Serves
2
·
25
mins
·
Easy
This recipe makes use of both the Cauliflower and its edible leaves, cooking these in a stir-fry with some tahini and chilli for the ultimate easy dinner.
Method
- Preheat the oven to 200℃.
- Trim the leaves off of the cauliflower and leave these to one side.
- Cut the cauliflower head down the middle, and then into 2cm thick steaks - some florets will break off but this is fine. Add to a roasting tray with a glug of olive oil, the cumin seeds and salt and roast for 15-20 minutes, until golden brown.
- While the cauliflower steaks are roasting, slice the leaves and stalks of the cauliflower and stir fry for 5 minutes in a frying pan, adding a splash of water to steam the thicker stalks.
- When the stalks are tender (test them with your knife or a fork), add the chopped red chilli, then the roasted cauliflower and drizzle in the tahini
- Drizzle with olive oil and serve with rice.
Share
Last updated:
22
May
2024
This recipe makes use of both the Cauliflower and its edible leaves, cooking these in a stir-fry with some tahini and chilli for the ultimate easy dinner.
Method
- Preheat the oven to 200℃.
- Trim the leaves off of the cauliflower and leave these to one side.
- Cut the cauliflower head down the middle, and then into 2cm thick steaks - some florets will break off but this is fine. Add to a roasting tray with a glug of olive oil, the cumin seeds and salt and roast for 15-20 minutes, until golden brown.
- While the cauliflower steaks are roasting, slice the leaves and stalks of the cauliflower and stir fry for 5 minutes in a frying pan, adding a splash of water to steam the thicker stalks.
- When the stalks are tender (test them with your knife or a fork), add the chopped red chilli, then the roasted cauliflower and drizzle in the tahini
- Drizzle with olive oil and serve with rice.
Share
Last updated:
22
May
2024
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