Name: Roast Cauliflower, Saffron Tahini & Cranberry-chilli Oil
Prep time: 25 min
Cook time: 50 min
Yield: 4
Ingredients: 1 large cauliflower; 2 tbsp olive oil; ¼ tsp fine sea salt, plus more to cook; FOR THE CRANBERRY-CHILLI OIL; 30g dried cranberries; 1 tbsp nigella seeds; 2 tsp Aleppo chilli flakes; ¼ tsp ground cinnamon; 1 tsp hot smoked paprika; ½ tbsp toasted sesame seeds; 1½ tbsp maple syrup, or agave syrup; 1 tbsp soy sauce, or tamari; ½ tsp fine sea salt; 100ml vegetable oil; 100g shallots, halved lengthways and finely sliced; 1 red chilli, halved lengthways, deseeded and finely sliced; 3 garlic cloves, finely sliced; FOR THE SAFFRON TAHINI; A pinch of saffron threads; 2 tbsp boiling water; ½ tsp fine sea salt; 150g tahini; 2 tbsp lemon juice; 1 tbsp chopped dill

VMG Recipes