Name: Cauli wedges with green tahini and almonds
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 medium cauliflower (1.5kg); 2 tablespoons extra virgin olive oil; 2 teaspoons za'atar; ⅓ cup (30g) natural sliced almonds; Green tahini; 2 tablespoons tahini; 2 tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 2 tablespoons finely chopped flat-leaf parsley; 2 tablespoons finely chopped mint

Roasted wedges of cauliflower drizzled with a fresh tahini sauce and a sprinkle of crunchy almonds for texture. Fresh, flavourful and delicious

Ingredients

1 medium cauliflower (1.5kg)

2 tablespoons extra virgin olive oil

2 teaspoons za'atar

⅓ cup (30g) natural sliced almonds

Green tahini

2 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon extra virgin olive oil

2 tablespoons finely chopped flat-leaf parsley

2 tablespoons finely chopped mint

Method

1.Preheat oven to 200°C.

2.Cut cauliflower into quarters, leaving base and outer leaves intact. Place cauliflower on an oiled oven tray. Brush with 2 tablespoons of the oil and sprinkle with za’atar.

3.Bake for 20 minutes or until cauliflower is golden and tender. Turn wedges over, add almonds to the tray; bake for a further 5 minutes or until cauliflower is tender and almonds are lightly roasted.

4.Make green tahini. Place all ingredients in a small bowl with 2 tablespoons water; stir to combine. Season to taste.

5.Place cauliflower on a platter; drizzle with green tahini, then top with almonds.

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