Author: Allie, Hamama Success Team Manager

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 4 servings

Try this delicious roasted cauliflower with fennel, nuts, chili and a tahini sauce for a tasty change up. The cauliflower is seasoned and roasted till golden then tossed with caramelized shallots, garlic and chili. The dish is topped off with sweet and peppery fennel microgreens and chopped nuts for the perfect combination of flavors and textures. Enjoy with loved ones as a side dish with dinner.  

Cauliflower

• 1 head of cauliflower
• Olive oil
• 1 shallot
• Chili flakes to taste
• 2-3 large cloves garlic
• Salt & Pepper to taste
• About 1 inch fresh red chili, seeded
• Smokehouse almonds or chili-roasted pistachios, roughly chopped
• Handful of fennel microgreens

Tahini Sauce

• 3 tbsp drippy tahini
• 3 tbsp warm water
• 2 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small clove garlic, grated
• ¼ tsp salt
• Freshly cracked black pepper, to taste

1. Preheat oven to 375˚F. Remove leaves and tough stalks and cut the cauliflower into very small florets. Place on a baking tray lined with baking paper and drizzle with olive oil.
2. Sprinkle chili flakes, salt and pepper over the top then bake for about 20 minutes, tossing half way through. The cauliflower should be golden brown.
3. While the cauliflower is roasting, heat a little more olive oil in a skillet and add finely diced shallot. Cook until soft and a little caramelized then add finely minced garlic and sliced fresh chili. Cook until fragrant.
4. Prepare the tahini sauce if desired: Whisk together the tahini, water, lemon juice, oil, garlic and salt together in a small bowl. Sauce can be refrigerated for 3-5 days.
5. Combine the roasted cauliflower with the shallot, garlic and chili mixture and taste for seasoning. Transfer to a serving bowl and add chopped nuts and fennel microgreens. Drizzle with tahini sauce if desired and enjoy immediately.