Ingredients
500g cauliflower florets
500g potatoes cut into chunks
For the sauce:
150ml tahini paste
100ml of lemon juice
350ml of water
3 medium garlic cloves crushed
1tsp ground coriander
Vegetable oil, salt
Method
Put the cauliflowers florets and potato chunks in a deep baking tray. Drizzle with oil and bake in the oven on 200 C for 25 minutes then turn the around and bake for further 20 minutes.
While the cauliflower and potatoes are in the oven, Mix all the sauce ingredients except the ground coriander in a jug and stir well. the sauce must be runny as it will thicken while cooking.
In a small shallow frying pan heat the ground coriander stirring all the time for a few minutes until the aroma is released. Then add to the sauce and stir.
Once the vegetables are cooked, poor the sauce all over and mix well.
Return to the oven for a 15 minutes on 200c.
Take out of the oven and sprinkle some chopped parsley for garnish.
If you wish to jazz it up, roast walnuts and scattered on top before serving.
Dancing Flavours