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Middle-Eastern roasted cauliflower with tahini

By Hannah Lewry
4
Easy
15 minutes
10-15 minutes

Ingredients

  • 1 cauliflower head
  • 2 T olive oil
  • 2 t Woolworths Moroccan rub
  • ½ t ground cumin
  • ½ t ground coriander
  • 1 T olive oil
  • 1 cup tahini
  • ½ lemon, juiced
  • 1 chilli, chopped

Method

Preheat the oven to 180°C.

Slice 1 head cauliflower into wedges and toss with 2 T olive oil.

Place on a baking tray and sprinkle over 2 t Woolworths Moroccan rub, season and roast for 10–15 minutes.

Toast ½ t ground cumin and ½ t ground coriander in 1 T olive oil for 1 minute, then add ½ cup tahini, the juice of ½ lemon and 1 chopped chilli.

Serve drizzled over the cauliflower or as a dipping sauce.