Baked cauliflower and olives with lemon tahini dressing

Prep Time: 15 mins Cook Time: 2 hours Serves 6

Ingredients:

• 1/3 cup (50g) currants

• 1/2 cup (125ml) white balsamic vinegar or white wine vinegar

• 1 cauliflower head,

• 1 tsp smoked paprika (pimenton)

• 1 tsp ground cumin

• 1/3 cup (40g) pitted black olives

• 1/4 cup (60ml) extra virgin olive oil, plus extra to serve

• Flat-leaf parsley leaves, to serve

• LEMON TAHINI DRESSING

• 1/4 cup (70g) tahini

• Liberty Loves lemon zest grinder

• 2 tsp extra virgin olive oil

• 1 small garlic clove, crushed

• 1/4 cup coarsely chopped parsley

Method:

Preheat the oven to 220°C (alternatively, heat a barbecue to high heat). Grease a baking tray and line with foil

Combine currants and vinegar in a bowl and set aside until needed.

Place cauliflower on prepared tray and scatter with paprika, cumin and 1 tsp each salt flakes and ground black pepper. Add olives to tray. Drizzle over the oil. Roast at the bottom of the oven for 45 minutes, then loosely cover with foil and cook for a further 45 minutes or until tender when pierced with a skewer.

For the dressing, whisk tahini, lemon zest, oil, garlic and 1/2 tsp salt flakes until smooth. Add 2 tbs water, 1 tbs at a time, whisking until smooth and consistency of thickened cream. Stir though parsley.

Spread dressing over a large serving plate and top with the cauliflower. Scatter with drained balsamic currants, olives and parsley. Drizzle with extra oil and serve with a serrated knife for guests to carve the cauliflower.

Recipe adapted from www.delicious.com.au