Cauliflower Wedges With Sun Dried Tomato Sauce

Yield: 4-6

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Cauliflower Wedges With Sun Dried Tomato Sauce

Prep time: 35 MinTotal time: 35 Min

This is such a simple dish that comes together in no time, a perfect one for easy summer entertaining. Serve with a big salad and my garlicky pilaf for a full meal.

It's quite a speedy one, but the sauce tastes like it's been simmering for hours. Try using tinned cherry tomatoes for this for maximum flavour, but if you can't find them, chopped will also do.

Ingredients

• 3 small cauliflowers or 2 large ones
• 200g tahini
• 1 lemon
• Optional toppings: parsley, toasted pine nuts or almonds, toasted sesame seeds

Sun Dried Tomato Sauce

• 1x 400g tin cherry tomatoes (or chopped tomatoes)
• 3 garlic cloves
• 3-5 sun dried tomatoes
• 1 tbsp tomato paste
• ½ tsp smoked paprika
• 1 tsp harissa (optional)
• Olive oil, salt and pepper

Instructions

1. Preheat the oven or air fryer to 220C Fan.
2. Remove the very edge of the base of the cauliflower, if it’s brown. Cut the cauliflower into quarters or eights, depending on its size. The pieces shouldn’t be bigger than a handful, to ensure they cook evenly.
3. Drizzle with plenty of olive oil, salt and pepper and rub into the florets. Roast or air fry for 15-25 mins, turning once. Check at the 15 minute mark, they should be soft and cooked through at the stem (the toughest part) and caramelised and brown on the edges. Continue cooking if they are not ready, checking regularly.
4. Meanwhile, make the sauce. Mince the garlic and chop the sun dried tomatoes. Drizzle about 2 tbsp of olive oil into a small saucepan, then add the minced garlic and tomato paste. Cook, stirring continuously for 2 minutes on medium heat. Then add the tinned tomatoes, smoked paprika and harissa, if using. Simmer for 5 minutes, then season well and turn off the heat.
5. To make the tahini sauce base, simply add the tahini to a small bowl with an equal amount of cold water. Whisk until smooth, then add the juice of half or a whole lemon (I like mine very lemony), season with salt and pepper and whisk again.
6. To serve, spread the tahini over a large platter, place the cauliflower over the top and spoon over the tomato sauce. Drizzle over some olive oil, salt and pepper, then add your chosen nuts, seeds or herbs.