Roasted cauliflower has become quite hipster. It now appears on most restaurant and cafe menus and is making regular debuts on Instagram feeds, often baked whole in all its glory. I've been a fan of roasted cauliflower for some time, although I'd pretty much bake anything you gave me so I am biased. Cauliflower when roasted goes lovely and soft in the center, and gets those delicious crispy edges on the tips of the florets.
I'm not one to be shy when roasting cauliflower. Personally I'd suggest you get a little bit wilder too with your roasting for maximum flavour. Push that cauli till its toasty brown and you will not be sorry. In this recipe, the cauliflower becomes even more glorious with its creamy spiced coating of tahini and cumin. The tahini spiced olive oil clings to the cauliflower (and carrot - Jessica don't forget about the carrot) and creates this wondrous crust. Dear lord its divine.
The added carrot ribbons are a bit fancy pants and you could leave them out, but they are really quick to do and they add another level of crunch factor. I am all about the crunch factor people.
And now, heres a little secret for you. If you previously read my introductory profile on any of my social media feeds a year ago it would have said 'nutritionist and tahini addict'. These days tahini has disappeared from my profile and also from my feed. So why? Alas, tahini and I had a break up. It wasn't pretty. We cried.
Basically this is why. My own ELISA food intolerance test results came back for my IgG/IgA test (which we use in the JCN clinic for our clients) and sesame seeds were on the list. Let me rephrase that. Sesame seeds were high on the list. Like as high as you can get. The lovely Casey working with me at the time looked at me nervously as I opened the test, as I think she was a little unsure how I would react. What does one do when their passionate lover is pulled cruelly from their grip? Mourn I tell you...then after scuffing at the ground a bit, move on.
Now food intolerance test results need to be taken into consideration with the entirety of a person’s case, including mine. I had been consuming a lot of tahini, and if your gut is getting a little funky at times it can start to react to foods that are being ingested frequently. Treatment wise, this generally means that when the test results are implemented alongside correct gut treatment a person may go back to a food that has omitted with time (although I cannot stress enough how case by case this is).
For me, I am now eating a bit of tahini here and there with no issues. The weird thing is though; I've gone off it. I no longer lust for it. I no longer dream about putting it with everything. It’s amazing how taste buds change and your body adapts. In saying this I may have just transferred my addiction across to peanut butter....
Hmmm, this dish would be delicious with peanut butter instead of tahini! Almost satay like in flavour. For next time. xx
Preheat your oven to 210c, fan forced.
Place the cauliflower florets and carrot ribbons on a large baking tray. Drizzle over the tahini then sprinkle over the cumin, salt and pepper. Add 2 tablespoons of the olive oil and then use your hands to mix well, coating the cauliflower and carrot ribbons well with the spiced tahini oil mixture.
Place in the oven to bake for 40 - 45 minutes, removing at the half way point to toss and to add another tablespoon of olive oil. Once the cauliflower is tender and browning and the carrot ribbons are toasted and crispy your vegetables are done.
Remove from the oven and top with parsley and a little more olive oil before serving.