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.
Half cauliflower, divided into florets
2 tablespoons tahini, approx
1 teaspoon ground cumin, approx
2 teaspoons honey, approx
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.