Finger Food with Jolanta – Roasted cauliflower with tahini sauce

Serves 15

INGREDIENTS:

1 head of cauliflower

2 tbsp olive oil

1/2 tsp ground cumin

salt and pepper

80 g tahini

100 ml water

1 lemon (juice)

1 garlic clove, minced

handful of fresh flat leaf parsley and/or coriander

1 tsp nigella seeds (or black sesame seeds)

PREPARATIONS:

• Preheat the oven to 200°C.

• Scatter cauliflower florets on a baking tray. Drizzle over olive oil and season with 1/2 tsp sea salt, 1/2 tsp cracked black pepper and ½ tsp ground cumin. Toss to coat the cauliflower then arrange in a single layer on the baking tray. If you need to use 2 baking trays to ensure they are in a single layer then do this

• Bake cauliflower for 20-25 min or until it is tender and browning. Ensure that you toss the cauliflower and rotate it once during cooking.

• While the cauliflower is cooking, make the tahini dressing. In a small bowl combine tahini, water, lemon juice and garlic. Season with 1/2 tsp sea salt and 1/2 tsp cracked black pepper.

• Remove cauliflower from the oven, drizzle or toss with dressing, scatter over parsley and/or coriander and nigella seeds and serve.