Roast beyond pale
Heat the oven to 230°C. Toss cauliflower with 2 tablespoons oil, cumin and salt. Roast on a hot tray for 25 to 30 minutes until several edges are deeply charred.

Deeply roasted cauliflower blended with tahini, lemon and cumin into a smoky dip with none of the starch-heavy filler.

Cauliflower needs hard colour before blending or the dip tastes boiled. Keep a handful of the darkest little florets aside and crush them over the top for texture.
Tick each step as you go. Built-in timers keep the important moments close.
Heat the oven to 230°C. Toss cauliflower with 2 tablespoons oil, cumin and salt. Roast on a hot tray for 25 to 30 minutes until several edges are deeply charred.
Set aside a handful of the smallest, darkest florets. Put the rest in a food processor while still warm.
Add tahini, lemon zest, lemon juice and remaining oil. Blend, adding iced water gradually until creamy but not aerated.
Season with salt and more lemon if needed. The dip should taste smoky first and nutty second.
Spread into a shallow bowl with one broad spoon sweep. Crush over reserved cauliflower and scatter with pepitas.
Energy930 kJ
Protein7 g
Carbohydrate10 g
Fibre5 g
New recipes and genuinely useful guides for eating well without the guilt, food noise or inbox overload.