Roasted Cauliflower, Onion Puree w Tahini

Serves 4 – Takes 45 mins

Let’s be honest, as lovely as Kenny the cauliflower is he's a tad on the bland side… In this recipe I’m giving him a flavour makeover transforming him from bland to boisterous. 

- 1 small/medium sized cauliflower head, cut into 8 wedges
- ½ medium sized onion, rough chopped
- 1/3 cup olive oil
- 1 Tbsp. turmeric
- ¼ cup tahini (remove from fridge so it becomes more runny)
- 2 Tbsp. pinenuts, roasted in dry pan (walnuts work fine)

Preheat oven to 425F. In a food processor add onion, 1/3 cup olive oil and a ¼ tsp of salt. Whizz until it becomes a fine puree. Transfer to a large bowl.

Meanwhile cut cauliflower into 8 wedges. Be sure to cut from the stem so the pieces stay intact. Dip cauliflower wedges generously into onion mixture and place onto parchment lined baking tray. Be sure to cover all sides generously with the onion mixture. Spread left over onion mixture over the cauliflower. Give cauliflower a good dose of fresh cracked pepper, sprinkle over turmeric and slide into the oven. Total roasting time should be around 35 mins, turn over half way through once golden brown. Don’t be afraid to let them brown up nicely.  

Remove from the oven and use the baking tray as the serving platter. All those little burnt onion crispy bits are heavenly flavour bombs. Pour over tahini, pinenuts, a good drizzle of olive oil and chili flakes to taste.