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Ingredients
- (serves 4)
- Preheat oven to 200°C.
- 1 head cauliflower
- good knob butter
- 2 tbsp olive oil
- 2 heaped tsp turmeric
- big bunch parsley – about 40g
- 2 cloves garlic, finely chopped
- 175g tahini
- juice of two lemons
- 1 tbsp capers, drained
Preheat oven to 200 degrees. Wash and dry the cauliflower and break roughly into florets and put in a roasting tin.
Dot with the butter and drizzle with olive oil, sprinkle with turmeric and season really well. Bake for 25-35 minutes until lightly toasted.
Leave aside to cool a little. Meanwhile, blitz all the other ingredients together in a blender to make a dip.
To serve, dip the florets into the dip. An all- out dunking or a mere smear, it’s up to you.
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