Mustard Roasted Cauliflower with Almonds and Tahini Dressing

Roasting the cauliflower brings out the best in this versatile vegetable, giving the florets a caramelised nuttiness that works beautifully with the tahini dressing.

1 medium cauliflower 4 tablespoons olive oil 2 tablespoons grain mustard 1 tablespoon honey ½ teaspoon ground turmeric juice 1 lemon

Tahini dressing 4 fresh dates, pitted and roughly chopped

3 tablespoons boiling water 2 cloves garlic, crushed

1 teaspoon Dijon mustard 2 tablespoons tahini 3 tablespoons olive oil

2 tablespoons apple cider vinegar

sea salt and ground pepper

To serve ½ cup roasted skin-on almonds, roughly chopped

handful coriander, chopped Preheat the oven to 200°C fan bake.

Cut the cauliflower into about 8–10 large pieces through the stem so each piece stays intact.

Whisk the oil with the mustard, honey, turmeric and lemon juice. Add the cauliflower and toss to coat well. Transfer to a lined baking tray and season with salt and pepper. Roast for about 25 minutes or until lightly golden and just tender.

Tahini dressing: Place the dates and water in a small heatproof bowl and leave for 5 minutes.

Place the dates and soaking water along with all the remaining ingredients in a food processor and blend until smooth. Season with salt and pepper and add a little more water to thin if the dressing is very thick.

To serve: Spread half the dressing on a large platter and arrange the cauliflower on top. Spoon the remaining dressing over the top and scatter over the almonds and coriander. Serves 6–8