1 whole cauliflower
150g tahini
50ml olive oil
20g honey
1 lemon, zest and juice
8g Maldon salt
4g finely crushed black pepper
Large pinch chilli flakes
Large pinch smoked paprika
½ tsp curry powder
2g crushed cumin seeds
2g crushed caraway
1g crushed Sichuan pepper
100g tahini
30g white miso (mild)
20g finely chopped ginger
20g confit ginger, chopped
1 garlic clove, finely chopped
Small pinch dried chilli flakes
20g honey
50g rice vinegar
10g Maldon salt
20g toasted sesame seeds
100g toasted sesame oil
150g sunflower oil
100g water
Mix all the roast cauliflower ingredients together thoroughly.
Coat the whole cauliflower generously with the mixture and bake at 180°C for 30–40 minutes, depending on size, until tender and caramelised.
When almost ready, remove from the oven and cover tightly with foil or cling film so it sweats.
Leave to rest for 10 minutes before serving with the tahini dressing.
Place the salt, confit ginger, fresh ginger, tahini, miso and garlic into a blender and blend until smooth, scraping down the sides once.
Slowly drizzle in the toasted sesame oil and sunflower oil to emulsify.
Add the rice vinegar, honey, chilli flakes and sesame seeds, then adjust the consistency with water if needed.
Taste and balance seasoning before serving.
1 whole cauliflower
150g tahini
50ml olive oil
20g honey
1 lemon, zest and juice
8g Maldon salt
4g finely crushed black pepper
Large pinch chilli flakes
Large pinch smoked paprika
½ tsp curry powder
2g crushed cumin seeds
2g crushed caraway
1g crushed Sichuan pepper
100g tahini
30g white miso (mild)
20g finely chopped ginger
20g confit ginger, chopped
1 garlic clove, finely chopped
Small pinch dried chilli flakes
20g honey
50g rice vinegar
10g Maldon salt
20g toasted sesame seeds
100g toasted sesame oil
150g sunflower oil
100g water
Mix all the roast cauliflower ingredients together thoroughly.
Coat the whole cauliflower generously with the mixture and bake at 180°C for 30–40 minutes, depending on size, until tender and caramelised.
When almost ready, remove from the oven and cover tightly with foil or cling film so it sweats.
Leave to rest for 10 minutes before serving with the tahini dressing.
Place the salt, confit ginger, fresh ginger, tahini, miso and garlic into a blender and blend until smooth, scraping down the sides once.
Slowly drizzle in the toasted sesame oil and sunflower oil to emulsify.
Add the rice vinegar, honey, chilli flakes and sesame seeds, then adjust the consistency with water if needed.
Taste and balance seasoning before serving.
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