This is so simple it is barely a recipe, and is one of my all-time favourite easy lunches or snacks. I have been known to make a cauliflower my entire meal (leaves and all), and I am totally happy with that. Cauliflower is absolutely divine when roasted, and takes on flavour beautifully. The tahini sauce is incredibly addictive: I always make a big bowl of it with plans to add it to another lunch or dinner the next day, and there's never enough left. We've also served it with lamb kofta and pitta breads for dipping, which was pretty special.


Ingredients:

One whole cauliflower, cut into florets
Olive oil
Cumin
Coriander
Salt
Pepper
Cinnamon
Preserved lemons from a jar, sliced
2-3 tbsp tahini
Juice of one lemon
3-4 tbsp natural yoghurt
2 cloves of garlic, minced

What to do:

1. Mix the florets on a baking tray with a couple of generous glugs of olive oil, a sprinkling each of cumin and coriander, a dash of ground cinnamon, and season well. Ensure well coated and then add a few sliced preserved lemons.
2. Roast in the oven at 160 degrees C (fan) for 20-30 minutes turning once. I like to crisp it up a bit, so usually turn the oven up to 180 and roast for further 5-10 minutes while I make the tahini sauce.
3. For the sauce, mix everything in a bowl, adding the lemon juice gradually until you are happy with the thickness, and then add salt to taste. 

Check out my Instagram feed for more quick and tasty recipes (search #mumlunch for some epic treats using slap dash recipes and store cupboard ingredients or leftovers, mainly created during nap time!!).