Baked Cauliflower and Lemon Tahini Sauce

 

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Cauliflower is such a versatile vegetable, found across a whole range of cuisines, cooks easily and compliments many different flavours. I have just about cooked it in as many ways as you could think of but up until now I have not baked cauliflower. Well this recipe did it for me, paired with a sauce that threatens to become a store cupboard standby.

See what you think. It takes only minutes to prepare and with a total cooking time of no more than 25 minutes, this could be a boon to people in a hurry. As a side dish you would want to put it alongside food that is not strongly flavoured so that you can savour the sauce.

This recipe serves 2 but is easily scaled up to suit your requirements.

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Ingredients

1 small head of cauliflower broken into florets

1 tablespoon of olive oil

a good pinch of salt

For the sauce

Tahini paste

1 tablespoon lemon juice

1 tablespoon white wine

1/2 tablespoon honey

1 clove of garlic minced

3/4  tablespoon Sumac spice

3/4 tablespoon fresh chopped dill or 1 dessert spoon dried dill

1/4 teaspoon dried chili flakes

1 /4 teaspoon salt

Method

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In a bowl mix well the florets of cauliflower, salt and oil, tip into a baking dish and roast at 200 C/ F/ Gas / in a preheated oven for about 25 to 30 minutes.

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Stir through and turn the florets at least once during the baking.

 

Meanwhile, combine all the ingredients for the sauce, in a blender and produce a smooth puree. If necessary add a little more wine to thin it.

Either serve on plates with the sauce drizzled over the cauliflower or serve at the table with sauce in bowls for dipping.

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Here I have served it with boiled potatoes, carrots and some cauliflower leaves.

 

 

 

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Filed under All Year, Main Meal, Sauces, Side Dishes, Spicy, Student Food, Student Food, Vegetables

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