Preheat the oven to 220 °C (200 °C fan). Wash the cauliflower, break it into florets and finely chop the garlic.
Toss the cauliflower with olive oil, cumin, garlic and a little salt and spread it out on a baking tray. Roast in the oven at 220 °C for 20–25 min, until the edges are golden brown and slightly crisp.
Meanwhile, stir the tahini with lemon juice, a little water, salt and pepper until smooth. Keep adjusting until the dressing is creamy and pourable.
Wash and finely chop the parsley. Let the roasted cauliflower cool briefly so that the dressing clings to it nicely.
Arrange the cauliflower and drizzle with the tahini lemon dressing. Sprinkle with parsley.
Best served warm. A salad or quinoa goes well with it.
Good to know
This dish is simple and really good. Crisp outside, tender inside, with a creamy dressing and fresh acidity. It tastes best warm from the oven.
Swaps
Parsley → coriander (also provides plant compounds). Lemon → lime (similarly fresh, with vitamin C). Tahini → almond butter (also contains unsaturated fats). Olive oil → avocado oil (stable at high heat, with lots of monounsaturated fats).
Allergens
Tahini contains sesame, a common allergen; the dish suits many children if the cauliflower is roasted until soft and the garlic kept mild, and the ingredients are normal during pregnancy, as long as sesame agrees with you.
