Roasted Cauliflower Tahini Bowl

Steps

1. 1Heat the oven to 220°C. Toss the cauliflower with the oil, cumin, paprika, salt and pepper until every floret is lightly coated.
2. 2Spread on a baking tray in a single layer with space between the pieces — crowded florets steam instead of roasting.
3. 3Roast 22–25 minutes, turning once halfway, until the edges are deeply browned and a knife slides into the stems with no resistance.
4. 4Meanwhile whisk the tahini with the lemon juice and garlic. It will seize and thicken at first; add cold water 1 tbsp at a time until it pours like double cream.
5. 5Toast the pumpkin seeds in a dry pan over medium heat 2–3 minutes, shaking often, until they smell nutty and start to pop.
6. 6Warm the grains through and season them, then build the bowls: grains, roasted cauliflower, a generous drizzle of tahini, parsley and seeds on top.

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