Roasted cauliflower and broccoli with tahini sauce
Cauliflower and broccoli roasted at 220°C with cumin until the edges brown, then finished with a lemony tahini sauce, toasted sesame and parsley. Vegan, 45 minutes.
Ingredients
- 600 g cauliflower florets from 1 medium head
- 400 g broccoli florets from 1 large head
- 2 tbsp extra virgin olive oil 30 g
- 1 tsp ground cumin 2 g
- 3/4 tsp fine salt 4 g, divided
For the tahini sauce
To finish
- 1 tbsp sesame seeds 10 g
- 15 g flat-leaf parsley a small handful, chopped
Instructions
- Heat the oven to 220°C (200°C fan). Cut the cauliflower and broccoli into florets of about 4 cm. Cut the broccoli a little larger than the cauliflower, because its tips brown faster. Peel and slice the thick stalks too; they roast well.
- Pat the florets dry if you washed them. Toss them on a large lined tray with the olive oil, cumin and half the salt. Spread them in a single layer, using two trays if they are crowded, so they roast instead of steaming.
- Roast for 25-30 minutes, stirring once halfway, until the edges are well browned and a knife slides easily into the stalks.
- Meanwhile, toast the sesame seeds in a dry pan over a medium heat for 2-3 minutes, shaking the pan, until golden and fragrant. Tip them onto a plate straight away so they do not burn.
- For the sauce, stir the tahini, lemon juice, garlic and the rest of the salt together in a bowl. It will turn thick and stiff at first. Add the cold water a spoonful at a time, stirring, until the sauce is smooth and pours like single cream.
- Pile the vegetables onto a platter, drizzle with the tahini sauce and scatter over the sesame and parsley. Serve warm or at room temperature.