26 Oct roast veggies with tahini, honey and dukkah
Although we’re heading towards summer, the nights can still be quite chilly. Green smoothies, salads and raw foods may be all well and good during the day when it’s warm outside, but when evening rolls around it’s comforting to come home to a warming, nourishing dinner with side dishes like this one.
This recipe has it all. The sweetness of the pumpkin and honey. The crunch of the dukkah. The intensity of flavour from the caramelisation on the cauliflower.
Serve with roast chicken, baked fish, a crisp green salad, or a quinoa or rice pilaf. If you have leftovers hanging around the next morning, this dish is also great with poached eggs!
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half a cauliflower
2 tbsp macadamia oil
2 tsp tahini
2 tsp honey
3 tsp tamari
3 tsp lemon juice
1/3 cup dukkah
A handful of microgreens (optional)
Let’s do this!
Preheat your oven to 180°C.
Cut your pumpkin into thin slices, less than 1cm thick. Cut your cauliflower into large florets.
Toss in a bowl with the macadamia oil until coated evenly.
Whisk your tahini, honey, tamari and lemon juice together until smooth. Rub onto the surface of your veggies.
Place on an oven tray that’s been lined with baking paper, and sprinkle with the dukkah.
Roast for 30-35 mins, or until veggies are soft, with a little caramelisation on the tips of the cauliflower.
Serve on a large platter and garnish with microgreens.
Serves 4 as a side dish.