Minoo served the Hoisin Baked Cauliflower with Roasted Cauliflower with Tahini. Tahini or sesame paste is a paste of ground sesame seeds used in cooking. Sesame paste is a popular ingredient in some Chinese, Korean and Japanese dishes. East Asian sesame paste is made from unhulled seeds, hence it is bitter than tahini. Tahini which is sesame paste from North Africa and West Asian is made with hulled, lightly roasted seeds is milder in flavour.

The Roasted Cauliflower with Tahini has a nutty flavour and sourish flavour from the lemon juice.

Cauliflower got its name from Latin caulis (cabbage) and flower. Cauliflower is low in fat but high in dietary flber, folate, water and vitamin C. As part of the cabbage family, cauliflower contains several phytochemicals which protects against cancer, particularly prostate cancer. Boiling cauliflower reduces the levels of phytochemical significantly; for e.g. 20-30% after five minutes of boiling, 40-50% after ten 10 minutes and 75% after thirty minutes. However, other preparation methods like steaming. microwaving and stir frying had no significant effect on the compounds.

Ingredients

• 1 large head of cauliflower, cut into bite-sized pieces
• 4 tablespoons of olive oil
• salt to taste
• 1/4 cup of tahini
• 3 tablespoons water
• 1 clove of garlic, minced
• 2 tablespoons of freshly squeezed lemon juice
• 2 tablespoons of chopped parsley for garnishing

Source: Minoo

Instructions

Preheat the oven to 400F. Toss cauliflower with olive oil and season with salt to taste. Spread out on a baking sheet and bake for 30 minutes, stirring halfway through.

Combine tahini, water, lemon juice and minced garlic in a small bowl.

Pour seasonings over the roasted cauliflower.

Sprinkle with parleys and served.