Roasted Cauliflower with Tahini and Shatta Verde

Product used: Shatta Verde

Servings: 4, as a side or part of a spread of small plates.

Prep time: 10 minutes Cook time: 35 minutes

As the evenings start drawing in and the oven goes back on more than the grill, this is a dish we keep coming back to. Not only is it easy to make, but it's a guaranteed crowd pleaser, and, as a completely plant-based dish, is suitable for most dietary requirements.

With some delicious roasted cauliflower, you're already most of the way there - all it needs is a banging sauce. A combination of sharp, fresh, herby, rich and unctuous. Thankfully, attaining that is surprisingly easy. All you need is tahini and a slathering of Shatta Verde.

Ingredients

1 large cauliflower, cut into florets
3 tbsp olive oil
Salt and black pepper
3 tbsp tahini
1 tbsp lemon juice
1 small garlic clove, crushed
2–3 tbsp cold water, to loosen
2–3 tbsp Shatta Verde, plus extra to serve
Small handful of fresh parsley or coriander, roughly chopped
1 tbsp toasted pine nuts (optional)

Method

Heat the oven to 220°C (200°C fan). Toss the cauliflower florets with the olive oil and a good pinch of salt and pepper on a large baking tray, spread in a single layer.
Roast for 30–35 minutes, turning once halfway, until deeply golden at the edges and tender all the way through.
While the cauliflower roasts, whisk the tahini, lemon juice and garlic together in a small bowl. Add the water a tablespoon at a time until it loosens into a smooth, pourable sauce. Season to taste.
Spread the tahini sauce over the base of a serving plate. Pile the roasted cauliflower on top while it's still warm.
Spoon the Shatta Verde generously over the cauliflower.
Scatter with the chopped herbs and toasted nuts, if using. Serve warm or at room temperature.

Serving suggestion

Good as a centrepiece alongside some rice, roasted potatoes, or fluffy pita bread to mop up that sauce - or as a side to grilled chicken, lamb or fish.

Storage

The tahini sauce keeps well covered in the fridge for 4-6 days. The roasted cauliflower is best eaten the day it's made, but leftovers will keep, covered, for couple of days.