A&A’s Crispy Cauliflower
So it turns out that cauliflowers have clothes, but we’ve all just been acting like it’s normal to see them naked all the time. And not only do they have clothes, but the clothes are the best bit.
Previously we had treated cauliflower leaves, when we did see them, like a banana skin. We’d discard them, thinking them untasty and unnecessary. But how wrong we were!
I’m going to credit you with this scientific breakthrough as we know how much you like crispy, but I like to think that I helped perfect it by bringing tahini dip to the party.
I’m never buying another naked cauliflower again.
SHOPPING LIST
A good, leafy cauliflower
Tahini
Lemon juice
Olive oil
HOW TO MAKE
Separate the leaves from the main cauliflower and toss the leaves in olive oil, salt and pepper. Drizzle olive oil, salt and pepper on the main cauli and any spices you wish (paprika, peri peri, oregano all good).
To make the tahini dip, mix a tablespoon of tahini with the juice of half a lime, some olive oil, salt and pepper and a few drips of water until you get the consistency you desire. Add the water very slowly and mix well as the consistency will change quickly.
Roast the naked cauliflower for about 45 mins on high and the leaves on high for 20 or so (or until they are crispy and almost burnt).
Serve the crispy and roasted naked cauli with the tahini dip as soon as it is ready.