Otago Farmers Market
Cauliflower, earth gem and parsnip with tahini and nuts

Cauliflower, earth gem and parsnip with tahini and nuts


1 head of cauliflower, broken by hand into bite-sized florets
1kg cooked earth gems
3-4 parsnips, peeled, cut into strips
¼ cup olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oreganofreshly ground black pepper, to taste
2 tablespoons tahini
1 tablespoon white miso
2 teaspoons red wine vinegar
1½ tablespoons water
3 tablespoons Kiwi As savoury nut mix
Port Larder dukkah, for serving


Get your oven hot, 200 - 210°C. Break the cauliflower apart using your hands. Place the cauliflower, cooked earth gems and parsnip in a large bowl and combine with the oil, salt, coriander, oregano, and pepper. Toss to combine.
Line a baking sheet with parchment paper and spread the seasoned vegetables over it. Roast for 20 minutes or so, turning the tray halfway through.
While the vegetables and cauliflower roast, whisk together the tahini, miso, vinegar, and 1½ tablespoons of water in a small bowl. Set aside.
When the vegetables have roasted and the cauliflower has a nice golden colour, move them to a large mixing bowl while it's still warm and toss with the sauce and nuts. Sprinkle with Port Larder dukkah and serve immediately. This will also keep well, covered and refrigerated, for up to three days.


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