Cauliflower has become a very popular vegetable recently, second only to eggplants. Serving them whole is particularly trendy. The combined tahini and silan drizzle makes this a real delicacy.
Makes 4-6 servings.
1 fresh cauliflower
3 tbsp olive oil
Coarse salt and ground black pepper
Leaves of a few sprigs of thyme
2 tbsp raw tahini
2 tbsp Kinneret Farm natural silan
- Heat the oven to 190°C and line a baking dish with baking paper.
- Coat the cauliflower with olive oil, salt, pepper and thyme.
- Roast for 30 minutes or until the cauliflower is golden on all sides but still a little crunchy.
- Drizzle tahini and silan on top and serve immediately.
Cauliflower and Herb Salad – Break the roasted cauliflower into florets and put them into a bowl with chopped herbs and 2 cups of prepared couscous, quinoa, lentils or bulgur. Season with a generous amount of lemon juice, olive oil, salt and pepper.
Cauliflower and Goat Cheese Omelet – Break 3 roasted cauliflower florets into very small florets. Add the cauliflower florets, 1 crushed garlic clove, and a few balls of goat cheese to 2 beaten eggs and fry.
Cauliflower and Cilantro Riata – Use a fork to crush 2 roasted cauliflower florets and combine them with a container of yogurt seasoned with salt, ground coriander seeds and chopped cilantro leaves.