Ingredients
Ingredients:
- 1 cauliflower, cut into florets
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1/4 tsp sea salt, ( optional )
- 1/8 tsp black pepper, freshly ground
- 60 grams tahini
- 2 - 3 cloves garlic
- 1 lemon, halved with rind and pith removed
- 1/2 - 1 tsp sea salt
- a little extra olive oil
- sprinkling of paprika
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 190 deg C
Toss cauliflower, olive oil, cumin, sea salt and black pepper together in a large bowl.
Transfer into a rimmed baking sheet.
Bake for 30 minutes plus until cauliflower is browned and tender, stirring occasionally.
Once cooked set aside to cool.
Then, put tahini, garlic, lemon,roasted cauliflower and salt into the TM bowl and blend 1 min, Sp5
For a smoother consistency, add a little extra olive oil and blend until smooth.
Place in a bowl, sprinkle with paprika & drizzle with a little extra olive oil.
Method
Tip
This recipe can easily be halved. You can eat this warm by not allowing the cauliflower to cool. The cooked cauliflower alone makes a lovely warm side dish or a cold salad. Very tasty.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Just made this as I thought the roast cauliflower was an interesting variation. I think it really missed the nuttiness of the chick peas so will not be making again.i guess it has been made for centuries and they got it right then!