Roast cauliflower
- 1
large cauliflower [c1kg] trimmed and separated into 3-4cm florets
- 2
red onions
- 30g
pitted green olives, halved
- 1T
sweet paprika
- 30g
mixed seeds and/or nuts
- 2
garlic cloves, peeled and crushed
- 3T
olive oil
- s&p
- to
serve: parsley, chopped
Mix
all ingredients and spread on 30x40cm baking dish, preferably on
nonstick baking paper. Roast @ 200C for about 30 minutes. Allow to
cool for 5 mins and scatter with parsley.
OR
roast the cauliflower in a little oil and then serve with Tahini
sauce