This dish is quite unusual. I usually eat cauliflower boiled or in a well-loved cauliflower cheese. Never have I roasted cauliflower before but it was a welcoming change. Crispy and yet crunchy, this makes a wonderful side dish.
Prep: 10 minutes
Cook: 35 minutes
1 large cauliflower, cut into small florets
1 tsp baharat spice mix
1 tsp sea salt flakes
2 tbsp olive oil
25g blanched almonds, toasted to garnish
3 tbsp roughly chopped fresh coriander, to garnish.
4 tbsp Greek-style natural yogurt
juice of 1/2 lemon
pinch of sea salt
pinch of pepper
Preheat the oven to 200C/400F/Gas Mark 6. Put the cauliflower in a large roasting tin. Sprinkle over the baharat mix, salt and oil and mix well. Roast for 25-35 minutes or until lightly charred but still with some bite.
Meanwhile, for the dressing, mix the tahini, yogurt and lemon juice together in a bowl then season with the salt and pepper.
Transfer the cauliflower to a serving plate, dot with the tahini dressing and scatter over the almonds and coriander.
Cooks tip: If you can't find baharat spice mix, use an equal mixture of ground coriander, ground cumin and ground cinnamon instead.