Roasted cauliflower with tahini and almonds
Roast
Roasting
Here the humble cauliflower is transformed into a glorious, golden, seriously addictive feast with the addition of spices and lemony tahini sauce, freshened up with parsley leaves and woody crunch from toasted almond flakes. It works well with lamb, as you’d expect from all these Middle Eastern flavours but, frankly, it stands up so well by itself that I usually serve it alone as lunch or a light supper.
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