Cauliflower is that most underrated vegetable that’s easily shunted out of the way in favour of its more glamorous comrades, but to neglect it is to deny yourself the chance to enjoy one of the tastiest Middle Eastern dishes known to humankind: Lebanese cauliflower.
Flavour: Savoury & slightly bitter
Serves: 4 as a side dish
- 1 tablespoon olive oil
- half teaspoon salt
- 1 clove garlic
- half large head of cauliflower (or a whole one if it’s small)
- 3 tablespoons tahini
- juice of 1 lemon
- quarter cup chopped parsley
- drizzle of olive oil (just for finishing)
- Generous sprinkle freshly ground black pepper
- You can make this dish with broccoli instead, or with a mixture of broccoli and cauliflower. If you opt for broccoli, it’s advisable to steam it instead of roasting.
- Preheat oven to 150c
- Break cauliflower into florets and toss in olive oil and salt on a baking tray, with the clove of garlic, unpeeled and intact (I prefer to do this with my hands to make sure all of the cauliflower gets properly coated)
- Roast for 30-40 minutes – the cauliflower should be golden when it’s done. You’ll want to toss it a couple of times during the cooking process so it colours up evenly.
- Take out the roasted garlic, peel it, and mash it in a large mixing bowl with a fork
- Mix the tahini, lemon juice, ground pepper and a sprinkle of salt with the mashed garlic (add water one tablespoon at a time if the mixture is too thick – you want it thin enough to pour slowly, not runny)
- Toss the roasted cauliflower in the tahini and lemon dressing
- Stir in the chopped parsley
- Serve with a drizzle of olive oil and fresh, warm flatbread