Roasted cauliflower and tahini dip with crudités

Ingredients

For 1 serving

• Cauliflower150 g
• Tahini12 g
• Extra virgin olive oil1 teaspoon
• Cuminto taste
• Lemon juiceto taste
• Carrots80 g
• Celery60 g
• Saltto taste

Contains: sesame, celery,

In season: October – March

Method

1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
2. Wash the cauliflower, break it into evenly sized florets, toss them with the oil, cumin and a pinch of salt and spread them out in a single layer.
3. Roast for 25 minutes, turning halfway, until tender and well browned at the edges: the browning gives the nutty flavour.
4. Meanwhile wash, peel and cut the carrots into sticks; wash the celery, remove the strings and cut it the same way.
5. Blend the cauliflower with the tahini, lemon juice, salt and a trickle of hot water until smooth; serve with the vegetables.