A delicious and totally health filled recipe for cauliflower!

I can’t believe I’m actually doing another recipe but you asked, on YouTube, so here it is for you! It’s often a boring tasteless vegetable, especially when it’s boiled to death, but it can be delicious and really is wonderfully nutritious. Especially when served with the gorgeous green tahini sauce that the wonderful chef at Field Food Farm made for us at a press lunch I attended in March. Cauliflower is high in vitamin C, and tahini, made from sesame seeds, is a healthy fat plus they contain lots of B vitamins. Sesame seeds are well known for helping with blood sugar control and maybe even lowering cholesterol. Apart from which, it is totally delicious! Plus there’s garlic and parsley in this recipe for an added health boost!

Roasted cauliflower and tahini green sauce.

INGREDIENTS

A cauliflower! Do not remove the outer leaves, they’re delicious when oven cooked.

Ingredients for Green Sauce (for 4)

60g tahini (get the runny one)

A hand full of flat-leaf parsley, chopped

I crushed garlic clove

1-2 dessert spoons of olive oil or a little butter or both!

3 tablespoons of lemon juice

A good salt, such as Himalayan or sea salt

HOW TO

Preheat oven to 170 C (fan)

Part boil cauliflower with outer leaves on, face down, in enough water to cover it for 6 minutes. Then let it rest for 10 minutes. (I don’t know why, but I love resting everything I cook so obeyed!)

Pop the cauliflower onto a baking tray - head up this time - and cover it with olive oil or butter and seasoning

Roast for 1 to 2 hours. Keep an eye on it and keep adding a little butter or oil if it looks dry

Do the green sauce while the cauliflower is cooking………..

Tahini green sauce with chopped parsley and garlic

Pour the tahini into a small bowl along with the parsley and garlic. Use a processor or whisk to whizz it all up until it’s a smooth green sauce as above. Add the lemon juice and about 80ml of water (keep checking it doesn’t go too runny). Season to taste. Keep whizzing it till it’s nice and thick and creamy. Add more tahini if it’s too runny or water if it’s too thick! And voila! It will keep in the fridge for 3 days if you want to do it ahead of time.

When the cauliflower is nice and brown and crispy take it out of the oven……..

Crispy outer leaves of cauliflower that you can actually nibble on!

…..that’s it! Pull the crunchy leaves off for nibbling and serve with whatever your pairing it with. Once the sauce is on, it really does taste like the most incredibly delicious veg that even children might like! I served mine with mushroom vegan burgers (I like to have a vegan day at least once or twice a week). It looks a mess below but was actually really yummy, especially with the added pickled cucumbers and a dollop of roasted kale for extra nutrition. (Another good idea to get kids to eat green vegetables: oven-bake your kale, with a little splash of olive oil, till it’s nice and crispy - just like crisps! And it only takes 10/15 minutes.)

Do let me know if you try and love this version of cauliflower too!