Low in calories and fat, tasty, easy to prepare, and so versatile.

Serves 4

1 large cauliflower head

2 tablespoons olive oil

salt and pepper

2 cloves of garlic

4 tablespoons tahini

juice of 1 lemon

2 tablespoons water

1 tablespoon olive oil

1/3 cup sultanas

1/2 cup roughly chopped parsley

  1. Preheat oven to 390F (200C)
  2. Cut the cauliflower into florets and cut them in half.
  3. Place in a baking dish and drizzle with oil, salt and pepper.
  4. Roast until tender and golden, about 15-18 minutes.
  5. Mix garlic, tahini, lemon juice, water and oil in a blender, season with salt and pepper. (If you think the sauce is to thick, just add a little more water)
  6. In a large bowl mix cauliflower, sauce, sultanas and parsley.


Can be served hot or cold.

Photography by Paul "Sweet Paul" Lowe

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