Cauliflower, tahini and zhoug salad

Name: Spicy roasted cauliflower salad recipe
Yield: 6
Ingredients: 1.3kg cauliflower; 80ml olive oil; 40.00 ml tahini; 40.00 ml lemon juice; Coriander sprigs, to serve; 1 tsp cumin seeds, toasted, crushed; 7 long green chillies, roughly chopped; 5 garlic cloves; 62.50 ml packed coriander; 125ml olive oil

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Cauliflower, tahini and zhoug salad — Alan Jensen

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by Michael Rantissi

MICHAEL RANTISSI, CHEF

Apr 18, 2024

Enjoy the refreshing flavours of this spicy, baked cauliflower salad, perfect for easy weekend entertaining.

1 large (1.3kg) cauliflower, cut into large florets, leaves reserved
1/3 cup (80ml) extra virgin olive oil
2 tbs tahini
2 tbs lemon juice
Coriander sprigs, to serve
1 tsp cumin seeds, toasted, crushed

Green Zhoug (makes 350ml)

7 long green chillies, roughly chopped
5 garlic cloves
leaves and stems) and flat-leaf parsley (leaves and stems)
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 220°C/200°C fan-forced.
2.

Line a large baking tray with baking paper. Arrange cauliflower florets on tray, drizzle with 2 tbs oil and toss to coat. Season with salt flakes. Roast for 20 minutes. Add leaves to tray and roast for another 20 minutes or until golden and tender.
3.

Meanwhile, to make the zhoug, place the chillies, garlic, coriander and parsley in a food processor and whiz to a paste. Add the oil and fine salt to taste, and whiz to combine. Check seasoning.
4.

Place the tahini, lemon juice and remaining oil in a small bowl. Whisk with a fork until combined and smooth, adding a little water to get a pouring consistency.
5.

When ready to serve, place cauliflower on a serving plate. Spoon over tahini sauce. Drizzle with zhoug. Serve scattered with coriander sprigs and cumin seeds.