This recipe pulls double duty here: incredibly easy and outrageously delicious, the pesto rub and creamy tahini sauce melt slowly, whilst the chunkiness of the pesto and garnish, provides a bold contrasting bite.
Ingredients
1 cauliflower
For the pesto rub
1 tub of your favourite LISA’s Pesto Dip
1 tsp crushed garlic
Juice of 1 lemon
For the lemon tahini cream:
1/2 cup tahini
1/2 cup water
1 tbs maple syrup
1 tbs dijon mustard
Juice of 1 lemon
Salt and pepper
To serve:
Pomegranate seeds
Zest of 1 lemon
Fresh Coriander
Method
- Preheat oven to 190 °C fan-bake.
- Rub 3/4 tub of your favourite LISA’s Pesto Dip, all over the cauliflower;
- Drizzle with olive oil and the juice of 1 lemon.
- Season.
- Roast for 25-30 minutes, uncovered.
- Mix all Tahini cream ingredients together in a bowl.
- Pull cauliflower out of the oven, pour over tahini cream, the rest of the LISA’s Pesto Dip, and garnish.