Roasted cauliflower with Ras El Hanout & Tahini
Ingredients:
Cauliflower
1 Medium cauliflower
20ml olive oil
1 grated garlic clove
salt&pepper
Tahini Sauce
70g Tahini
20ml olive oil
40g warm water
1/2 grated garlic clove
1/2 lemon juice&zest
1tsp maple syrup
Take one medium Cauliflower, cut into large florets and wash, then add to a bowl along with 6g Ras El Hanout from, 20ml olive oil, 1 grated garlic clove, salt & peppercorn and bake at 190C* for 25 minutes.
Meanwhile, mix 70g Tahini with 20ml olive oil, 40g warm water, 1/2 grated garlic clove, 1/ 2 lemon juice & zest, 1 tsp maple syrup, salt & black peppercorn and set a side.
When the cauliflower is ready, place at the centre of the plate, drizzle with the tahini sauce and sprinkle with choped coriander and some pomegranate seeds.
Simple & Delicious
