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| Photo: Jill Schweber |
When mom (Channa) went out for dinner, this was the obvious go to. This dish is the easiest ever and so Israeli. Rost a cauliflower and put tahini on it!
Cauliflower with Tahini
1 large cauliflower head
olive oil
sea salt
400 grams cherry tomtoes, cut in half
a handful of parsley, chopped
Tahini (click to get to tahini recipe)
Instructions
Set the oven at 225C degrees. Divide the califlower in half. Drizzle over olive oil and season with salt. Roast it for about 30 minutes or until it recives a nice golden color. Tear it apart to smaller pieces, add the tomatoes, chopped parsley, tahini and mix it all together (if you want, squeeze over some extra lemon juice).
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