240mltahinifeel free to adjust according to your preferred consistency
120mlice cold water
For the garlic, lemon and chilli sauce
2fresh red or green chillies
Turn the oven on full blast (250-300c). Using a small knife, carefully cut the cauliflower florets into similar size chunks, and also finely dice the root of the cauliflower. Toss in a mixing bowl and season generously with salt and olive oil. Keep the bowl for later. Mix well and place on an oven tray lined with baking paper and spread evenly before roasting for around 15-20 minutes, depending on the size of the florets. We are looking for a nice char on the florets and stem, without overcooking the cauliflower, so it’s important to get the oven super-hot beforehand.
While the cauliflower is roasting, let’s make our GLC sauce (Garlic, Lemon and Chilli sauce), tahini sauce, and prepare our parsley and almonds.
GLC sauce; using either a food processor or a sharp knife, finely chop the garlic cloves and fresh chilli (cut in half and remove the seeds) and mix with the fresh lemon juice and a pinch of salt.
Finely chop a handful of parsley and prepare your almonds for topping by finely chopping.
To make the tahini sauce, mix 240ml of raw tahini in a bowl with the juice of 1 lemon, a level teaspoon of salt and 120ml of ice-cold water. This will form a creamy white tahini sauce.
Once the cauliflower is charred, blistered and still hot, move to the mixing bowl and pour over the GLC. The sauce will penetrate and soak the cauliflower and create an amazing flavour. Add chopped parsley and mix well. Taste for seasoning to see if you need more salt or GLC.
To serve, pour some of the tahini sauce on the bottom, the cauliflower goes on top with all its juices and burnt pieces. And then for some crunch, sprinkle the chopped almonds.