Roasted Cauliflower with Tahini-Chimichurri (VGN)
Get ready to cook
1. Preheat fan oven to 180°C.
2. In a bowl, toss cauliflower florets in 2 Tbsp olive oil and Cuban Chimichurri. Spread evenly on a baking tray lined with parchment and roast in the oven for 20mins, turning halfway.
3. To serve, remove from heat and drizzle with tahini. Garnish and serve immediately.
1 whole cauliflower, cut into florets
150g Cuban Chimichurri
2 Tbsp tahini
1 Tbsp toasted pine nuts, to garnish
5g chopped coriander, to garnish
5g chopped chives, to garnish