Charred cauliflower, tahini and chilli oil

• 1 piece Cauliflower
• 3 tbsp Olive oil
• 1 tsp Cumin seeds
• 3 tbsp Tahini
• 1 piece Lemon
• 1 piece Garlic clove
• 2 tbsp Chilli oil with crisp
• 1 handful Coriander and parsley, picked
• 2 tbsp Toasted seeds

Equipment

Large roasting tray · Small bowl

1. 1

   Heat the oven as high as it goes. Tear the cauliflower into florets with your hands so there are ragged edges to catch.

2. 2

   Toss with the oil, cumin and plenty of salt, spread out in one layer, and roast until the tips are properly blackened.

   ⏱ 35:00

   One layer or it steams. Two trays if you must. The black bits are the point, so go past golden.

3. 3

   Whisk the tahini with the juice of the lemon, the grated garlic and enough cold water to make it pourable.

4. 4

   Spread the tahini on the plate, pile the cauliflower on top, spoon over the chilli oil, then the herbs and seeds.

Swaps

• Tahini → Thick yoghurt — Not vegan then