For the dressing

• Tahini 30g
• Maple syrup 30g
• Cider vinegar 30g
• Salt 4g
• Toasted sesame oil 125ml
• Water 100ml

For the cauliflower

• Cauliflower 1
• Salt 3g
• Ras el hanout 3g
• Rapeseed oil 30g
• Unsalted butter 100g, cut into small cubes

For the garnish

• Pumpkin seeds 40g, toasted
• Flaked almonds 20g, toasted
• Parsley 20g, finely chopped

1. For the dressing: in a medium bowl, whisk together the tahini, syrup, vinegar and salt. Slowly add the sesame oil, followed by the water. The dressing should have a thick, creamy consistency.
2. For the cauliflower: preheat the oven to 180°c / gas 4 and bring a large pan of water to the boil. Submerge the cauliflower and cook for 7 minutes, setting aside when done.
3. Cut the cauliflower into quarters, then season with the salt and ras el hanout. Pour the rapeseed oil in a pan and fry the cauliflower on a high heat.
4. Once the cauliflower pieces are evenly browned, transfer to an oven dish. Add the butter and a splash of water, then cook in the oven for 7 minutes.
5. For the garnish: combine the dressing and half of the pumpkin seeds, almonds and parsley in a large mixing bowl.
6. To serve: add the roasted cauliflower to the dressing and combine. Top each portion with the remaining garnishes