RecipePrep10 minsCook30 minsServes4DifficultyEasy
Ingredients
- 1.5 tsp Sun & Spice Fire Chili Powder
- 1 tsp Sun & Spice Golden Turmeric
- 1 large cauliflower, cut into florets
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 3 cloves garlic, crushed
- 1 tsp salt
- Juice of half a lemon
- 2 tbsp tahini, for drizzling
Products Used
Method
- Preheat your oven to 220°C (425°F) and line a large baking tray with parchment paper.
- In a large bowl, toss the cauliflower florets with olive oil, crushed garlic, Fire Chili Powder, Golden Turmeric, smoked paprika, and salt until evenly coated.
- Spread the cauliflower in a single layer on the baking tray. Avoid overcrowding as this prevents crisping.
- Roast for 25-30 minutes, turning halfway, until the edges are deeply golden and caramelised.
- Remove from the oven, squeeze the lemon juice over the top, and drizzle with tahini.
Tips
- Cut the florets into similar sizes so they roast evenly. Smaller pieces will crisp up more.
- The turmeric adds a beautiful golden colour while the chili provides a slow-building heat.
- Leftovers can be tossed into salads, grain bowls, or wraps the next day.
Serving Suggestions
Serve as a side dish with grilled lamb or chicken. It also makes a fantastic addition to a mezze spread with hummus, warm flatbread, and pickled vegetables.
