Another quick and simple recipe using cauliflower, a vegetable I’ve only come to like in the past year or so (hence the fact it’s already popped up here before). Like all the recipes I’ll share here, it’s really easy to make:
- Chop up some cauliflower into bite sized pieces and toss in salt and olive oil
- Roast in a pre-heated oven at 170ish degrees for about 15 minutes, or until it starts to go golden brown
- Meanwhile mix some tahini, lemon juice and crushed garlic.
- When the cauliflower is cooked, put it on a plate and drizzle over the dressing. If you happen to have some dill then chop that up and throw it on top.
A quick and easy weeknight side dish. Would go very well with anything middle-Eastern, especially lamb dishes. I had it with an aubergine and lamb bake (which doesn’t look at all appetising in the terrible photo above!).