Roasted cauliflower with tahini and maple dressing

This must-make cauliflower dish is a firm favourite at Food HQ
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Roasted cauliflower with tahini and maple dressing

Fausto Eppinger, head chef at The Lamb Inn in Sandford, shares his recipe for roasted cauliflower with tahini and maple dressing

www.lambinnsandford.co.uk

Serves    4

Oven temp    180°c / gas 4

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  • 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
  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

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

  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
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'To achieve a nutty golden crust, swiftly sear the cauliflower in a smoking hot pan, lightly sprayed with sesame oil,' says Fausto

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