18 pence! That’s what our local supermarket had bags of sesame seeds reduced to! I’ve been wanting to have a go at making tahini, the store bought stuff varies wildly by brand and I never like trying to stir the separated oil and sludge back together without flinging it everywhere!
Once I’d thought about tahini I wondered what to use it with, I would have gone for hummus but have some in the fridge at the moment. As I’ve mentioned before, I love the taste of roasted cauliflower, with its nutty sweetness the flavour should blend very nicely with the tahini. The raita adds a bit of colour and freshness.
Pre-heat the oven to 170 centigrade fan (185 centigrade in a conventional oven)
100g sesame seeds
A pinch of salt
For the cauliflower
Medium cauliflower when trimmed mine weighed 525g)
3 tablespoons of the homemade tahini
Juice of half a lemon
2 cloves of garlic
1 additional tbsp of oil
For the raita
3 tbsp plain soya yogurt
1 tbsp (when chopped) coriander
The method is lovely and simple! For the tahini pop all the ingredients in a food processor (I used the small jug attachment of my hand blender) and blend until smooth.
For the cauliflower whisk together the tahini, lemon, and oil. Smush the garlic to a paste with the flat of a knife and stir that into the mix too.
Break or cut the cauliflower up into florets.
Put the cauliflower in a large bowl, pour over the tahini mixture and stir well until all the cauliflower is covered, sprinkle the polenta over the cauliflower mix and gently stir again until it’s well coated.
Transfer to a baking sheet and place in the oven for 25 to 30 minutes.
Assemble the raita by finely dicing the cucumber, finely chopping the coriander and mixing them into the yogurt, leave it to sit so the flavours blend while the cauliflower bakes.