Roasted Mushroom with Cauliflower

Ingredients

• Large mushrooms (e.g., portobello or king oyster) 400g
• Cauliflower 1 medium head
• Olive oil 3 tbsp
• Garlic cloves 3
• Ground cumin 1 tsp
• Ground coriander 1 tsp
• Smoked paprika 1/2 tsp
• Ground turmeric 1/4 tsp
• Salt to taste
• Black pepper to taste
• For the tahini dressing
• Tahini 3 tbsp
• Lemon juice 2 tbsp
• Water 2-3 tbsp (or as needed)
• Fresh parsley small bunch, chopped, for garnish

Method

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Prepare the cauliflower by cutting it into bite-sized florets. Peel and thinly slice the garlic cloves.
3. Prepare the mushrooms by wiping them clean. If using large portobellos, slice them thickly. If using king oysters, slice them into rounds or lengthways.
4. In a large bowl, combine the cauliflower florets, prepared mushrooms, olive oil, garlic slices, cumin, coriander, smoked paprika, turmeric, salt, and pepper. Toss everything together until well coated.
5. Spread the mixture in a single layer on a large baking tray.
6. Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly caramelised, and the mushrooms are cooked through and golden.
7. While the vegetables are roasting, prepare the tahini dressing. In a small bowl, whisk together the tahini and lemon juice. Gradually add water, one tablespoon at a time, whisking until you achieve a smooth, pourable consistency.
8. Once the vegetables are roasted, transfer them to a serving dish. Drizzle generously with the tahini dressing and scatter with fresh chopped parsley before serving.