Roasted cauliflower

Note: when purchasing a cauliflower, take into consideration it will easily fit into your pot.

Ingredients

2	Garlic cloves
70 g	Raw almonds
2 tsp	White miso paste
1 tsp	grated lemon zest
2 Tbsp	Lemon juice
1 Tbsp	Dijon mustard
1 Tbsp	Turmeric powder, plus ½ tsp extra
1 pinch	Cayenne pepper
1 Tbsp	Tahini
½ tsp	Flake salt, plus ½ tbsp. salt extra
180 ml	Water
1	Cauliflower, whole, stem and leaves removed. (Main)
2 Tbsp	Marjoram, fresh, chopped
1 serving	Marjoram, to garnish

Directions

1. Pre heat oven to 190°C.
2. In a blender blend until smooth the garlic cloves, almonds, white miso paste, lemon zest, lemon juice, Dijon mustard, ½ tsp of turmeric, cayenne and tahini, ½ tsp of flake salt with 180 ml of cold water. Remove from the blender and set aside.
3. Bring a pot of water big enough for the cauliflower to be fully immersed in to the boil. Add the remaining 1 tbsp of turmeric to the water along with the remaining ½ tbsp of salt. Place the cauliflower in the salted turmeric water and simmer for 10 minutes. Remove the cauliflower from the water and transfer to a baking tray, stem side down.
4. Once the cauliflower is cool enough to handle rub half the sauce into the cauliflower and then roast for 35 – 40 minutes until the cauliflower is tender.
5. When the cauliflower has been roasted transfer to the centre of a large serving dish and cut into manageable pieces. Heat the remaining sauce and finally add the marjoram to the sauce and serve.
6. Sprinkle over marjoram leaves to garnish.

See the match for Simon's cauliflower

• Indian Tarakihi