INGREDIENTS

2 cauliflowers
8 cloves garlic, thickly sliced
2 tsp fennel seeds
½ cup extra virgin olive oil
2 tsp sesame oil
sea salt flakes and freshly-ground black pepper
½ bunch parsley, finely chopped
¼ bunch coriander sprigs
2 green shallots, finely sliced
1 Tbsp toasted sesame seeds
2 Tbsp tahini

FRIED CAULIFLOWER AND SESAME SALAD

Preparation Time: 5 minutes
Cooking Time: 25 minutes
Serves: 4

2-STEP RECIPE

Step 1

Preheat oven to 180°C. Cut the cauliflowers into florets, then toss with the garlic, fennel seeds and oils. Season with salt and pepper, then arrange in a roasting pan
and bake for 25 minutes, until deep golden. Allow to cool.

Step 2

Toss with the herbs, shallots and seeds, then drizzle with the tahini.

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INGREDIENTS

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2-STEP RECIPE

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