Serves 4
Oven temp 180°c / gas 4
Supported by
- You will need
- Method
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
- 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.
- 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.
- 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.
- 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.
- For the garnish: combine the dressing and half of the pumpkin seeds, almonds and parsley in a large mixing bowl.
- To serve: add the roasted cauliflower to the dressing and combine. Top each portion with the remaining garnishes
You will need
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
Method
- 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.
- 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.
- 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.
- 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.
- For the garnish: combine the dressing and half of the pumpkin seeds, almonds and parsley in a large mixing bowl.
- To serve: add the roasted cauliflower to the dressing and combine. Top each portion with the remaining garnishes
'To achieve a nutty golden crust, swiftly sear the cauliflower in a smoking hot pan, lightly sprayed with sesame oil,' says Fausto