Baked cauliflower in tahini sauce

Remove the cauliflower stalks and leaves and cut into bite-sized florets; wash and dry.

Line an oven tray with kitchen towels; heat 1 cm of vegetable oil in a pan over high heat.

Fry the florets in batches without crowding, about 4 minutes per side (about 12 minutes in all), turning when lightly browned, until golden but not cooked through.

Set on the towel-lined tray and sprinkle with salt while frying the next batch.

Heat olive oil in a small pot over medium heat; sauté 2-3 medium-diced onions about 5 minutes until softened and lightly browned.

Blend 400 ml water with 120 g tahini, a quarter cup of lemon juice, 3 minced garlic cloves, half a teaspoon each of salt, black pepper and cayenne, and a quarter teaspoon of cumin until smooth, so it does not split when baked.

Spread the fried cauliflower in a high-walled baking dish without overlapping, top with the onions, and pour the tahini sauce over to coat.

Bake in the centre of a preheated 180C oven about 30-40 minutes until browned and bubbling; cool briefly.

Garnish with chopped parsley, fried pine nuts and chilli flakes.