roasted cauliflower with Tahini & tomato salsa

Ingredients:

• 1 large cauliflower
• Olive oil
• Salt

Method:

• Preheat oven to 200°C (fan).
• Trim leaves/stem, slice and then break the florets into bite sizes
• Rub with olive oil + a generous pinch of salt.
• Roast for 20–25 mins until golden and tender at the edges.

Ingredients:

• 3 garlic cloves
• 2–3 red chillies 
• Juice of 1 lemon
• 150ml olive oil
• Salt, to taste

Method:

• Blend garlic, chillies, and lemon juice until smooth.
• Slowly blend in oil to emulsify.
• Season with salt.

Ingredients:

• 2 ripe tomatoes
• 1 garlic clove
• Drizzle of olive oil
• Salt, to taste

Method:

• Grate tomatoes on a box grater.
• Mince garlic and stir into tomato with olive oil + salt.
• Let sit 10–15 mins for flavour to develop.

Ingredients:

•   1 large bunch fresh parsley (leaves only)
•   1 small green chilli (optional)
•   1 garlic clove
•   Juice of ½ lemon
•   100ml olive oil
•   Salt, to taste

Ingredients:

• 250g raw tahini
• 200ml ice-cold water
• Juice of 1 lemon
• Salt, to taste

Method:

• Whisk everything together (it’ll look thin—don’t panic).
• Let sit 5–10 mins to thicken.
• Stir and adjust seasoning.

• 1 roasted cauliflower florets
• 1–2 tbsp GLC sauce
• 1 tbsp tomato salsa
• 2 tbsp tahini sauce
• 1 tbsp parsley, chopped

Layer sauces generously over the warm cauliflower. Finish with chopped parsley on top. Serve straight away with warm flatbreads or as part of a mezze board..

  Tomato Salsa:

• Best within 2 days, airtight in fridge
• Drain excess liquid before serving
• Add garlic/oil just before serving for best flavour

Tahini Sauce:

• Lasts up to 5 days
• Store sealed in fridge
• Loosen with water if it thickens
• Flavours deepen overnight

Parsley Dressing:

* • Best made 1 to 2 days in advance.

* • Store in an airtight container in the fridge.

* • Stir or shake before serving if it separates.

* • For a fresher green color, blend parsley leaves just before serving.