Cumin roasted cauliflower with tahini tarator dip
Vegetarian mains
Cumin roasted cauliflower with tahini tarator dip
Tarator is Eastern European and Middle Eastern in origin. Recipes vary; in Turkey it's made from walnuts and garlic, this version using tahini is more Lebanese in style.
Ingredients
- 1 cauliflower, cut into florets
- ½ tsp toasted cumin seeds, ground in a pestle and mortar with a good pinch of salt
- 2 tbsp rapeseed or olive oil
- 100g tahini paste
- juice of 1 lemon, more to taste
- 150ml milk or plain yogurt
- 2 tbsp grated carrot
- 1-2 garlic cloves, crushed
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh mint, chopped
- ¼ tsp cayenne pepper
- 2 tbsp fresh white breadcrumbs
- salt and pepper
Method
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Step 1
Preheat oven to 180°C/Gas 4. Put the cauliflower in a baking dish. Toss with the cumin and oil. Bake for about 25-30 minutes, until just tender.
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Step 2
Keep an eye on them, cover with foil if necessary, toss them once or twice during cooking to stop them over-browning.
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Step 3
To make the dip, whisk the tahini and lemon juice in a bowl. Gradually stir in the milk or yoghurt. Stir in the rest of the ingredients. Season. Add more lemon juice to taste. Serve the cauliflower warm, with the dip.