This time of the year makes you dig a little deeper to get variety out of the winter crops. Dips are always great especially when looking for a healthy snack. This also works a treat in your lunch box.
Photo: Simon Lambert
Roasted cauliflower and tahini dip
Serves 4
Ingredients
1 cauliflower, broken into florets
1 Tbsp cumin seeds
1 Tbsp coriander seeds
pinch paprika
6 cloves garlic,
2 Tbsp tahini paste
1 lemon, juice and zest
3-4 Tbsp extra virgin olive oil
salt to taste
Method
Preheat the oven to 200degC.
Place the cauliflower pieces in a bowl with the cumin seeds, coriander seeds, paprika and garlic, add 2 tablespoons of oil and a little squeeze of the lemon juice. Toss to coat.
Line a baking sheet with greaseproof paper and spread out the cauliflower and spice mixture.
Roast for 30 minutes or until soft. Season to taste.
