Roasted cauliflower wedges drizzled with a fresh, vibrant tahini sauce make for a great appetiser or quick bite for brunch. Add a sprinkle of crunchy almonds for texture, as well as some chopped mint for that refreshing and uplifting flavour.
- 1 medium cauliflower (1.5 kg)
- 2 tbsps extra virgin olive oil
- 2 tsps za'atar
- ⅓ cup (30 g) natural sliced almonds
- 2 tbsps tahini
- 2 tbsps lemon juice
- 1 tbsps extra virgin olive oil
- 2 tbsps finely chopped flat-leaf parsley
- 2 tbsps finely chopped mint
Cut cauliflower into quarters, leaving base and outer leaves intact. Place cauliflower on an oiled oven tray. Brush with 2 tbsps of the oil and sprinkle with za’atar.
Bake for 20 mins or until cauliflower is golden and tender. Turn wedges over, add almonds to the tray; bake for a further 5 mins or until cauliflower is tender and almonds are lightly roasted.
Make green tahini. Place all ingredients in a small bowl with 2 tbsps water; stir to combine. Season to taste.
Place cauliflower on a platter; drizzle with green tahini, then top with almonds.