We introduced this dish at The Sharing Table Markets Edition at the end of 2019 (a simpler time). It has become a crowd favourite at home, super easy to make and full of flavour. The lime pickle is the secret ingredient here, giving the dish so much zest and flavour.
Serves 6
Ingredients
Cauliflower
1 cauliflower, cut into florets or quaters
1 tsp onion powder
1 tsp paprika
1 tsp salt
1 tsp cumin ground
Lime Pickle Tahini Dressing
1/2 cup tahini
1/2 coriander bunch
1 lemon, juiced
1 clove garlic
2 tbsp lime pickle
1/2 cup yoghurt
Panko Crumb
1 tbsp butter
1 cup panko crumbs
1/4 cup parmesan, grated
To Serve
1/2 pomegranate, seeded
1/2 bunch mint
Method
1. For the cauliflower. Preheat oven to 200°C. Toss cauliflower in spices and olive oil. Spread out on a baking tray. Roast for 20-30 minutes or until golden brown and slightly crispy.
2. For the tahini dressing. Add all the ingredients into a blender and mix until smooth.
3. For the panko crumb, melt butter over medium heat. Add panko crumbs and keep mixing until golden brown. Take off the heat and once cool, mix in the parmesan.
4. To serve. Lay out the cauliflower in a platter. Sprinkle on pomegranate seeds and mint leaves. Drizzle over the tahini dressing and cover with the panko crumbs.
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