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Spicy roasted cauliflower (Zahra)
Serves 6 Starters and mains
Ingredients
- 1 cauliflower, cut into florets
- 3tbsp olive oil
- 2tsp ground cumin
- 2tsp paprika
- 3 garlic cloves, crushed
To serve
- pitta or flatbread
- fresh herbs of your choice tarator (see recipe, below)
For the tarator
- 3-4tbsp tahini
- juice 1 lemon
- 1 garlic clove, crushed
- 2 sprigs flat-leaf parsley, finely chopped
Method
Preheat the oven to 220C/ 200C F/Gas 8. On a large baking tray, toss the cauliflower florets with the olive oil, cumin, paprika and a little salt, to taste. Bake for 25-30 minutes, or until golden brown and just starting to char at the tips.
Take the cauliflower out of the oven, toss with garlic and bake for another 5 minutes.
Serve street food-style as a pitta or flatbread sandwich, stuffed with fresh herbs and tarator, or as a snack to dip into the tarator.
To make the tarator
(Makes enough for 6)
Combine the tahini, lemon juice and garlic with 50ml water in a small bowl until it is smooth and creamy. Add salt and freshly ground black pepper, to taste, and garnish with chopped parsley.
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