Cauliflower and tahini bake

Peel the leaves off a 750 g cauliflower, slice it into individual florets and cut any larger ones into bite-sized pieces.

Heat about 1 cm of frying oil in a frying pan over high heat and fry the cauliflower in batches until golden, using a splatter screen; flip and fry the other side.

Drain on kitchen roll on an oven tray and sprinkle with salt while still hot; they can be refrigerated until needed.

Add two tablespoons of olive oil to a pot over medium heat, add two to three onions chopped to a medium dice and saute five to seven minutes, stirring regularly, until just browning at the edges.

Add the cauliflower to a small baking dish in an even layer and spread the sauteed onions over it evenly.

In a jug or bowl combine 120 grams of tahini paste and three cloves of minced garlic.

Add half a teaspoon each of salt, pepper and cayenne, a quarter teaspoon of cumin, 60 ml lemon juice and 350 ml water and blend until properly emulsified into a loose sauce.

Pour the mixture evenly over the cauliflower and bake at 180C for about 30 minutes, until the liquid has reduced and the top has browned.

Let it cool a little and garnish with parsley.