Roasted spice cauliflower with Tahini dressing & Preserved Lemon
Born in Malaysia, Scully grew up in Sydney and has worked in the Middle East, Russia and Europe. After moving to Britain in 2004, Scully began working with the Ottolenghi team in 2005 at the outpost in Islington. He moved to Nopi as head chef when the restaurant opened in 2011 and remained at the helm until last year. Scully’s first restaurant in St James’s, which opened in March this year, is his first solo venture.
2 large Cauliflower heads , cut into large florets
2 tsp Garam masala
1 tsp Ground fennel
1 tsp Turmeric powder
¼ tsp Caraway seeds
¼ tsp Ground cloves ¼ tsp
¼ tsp Ground cardamom
150 ml Early Harvest Olive Oil
100 ml Tahini
60 ml Yoghurt
40 ml Lemon juice
50 ml Water
150g Peas, fresh or frozen, blanched with boiling salt water
½ cup Flat-leaf parsley
2 tbsp Preserved Lemon , finely sliced
¼ cup Belazu fried broad beans
1 tbsp Sea salt (to taste)
- Make spice mix by mixing all spices together.
- Preheat oven to 200 degrees, line baking tray, roast cauliflower florets with mix spice, olive oil and salt for 35-40 minutes until golden brown and lightly charred.
- For tahini dressing, mix tahini, yoghurt, lemon juice and water, add salt to taste.
- Dress roasted cauliflower with mix spices, peas, parsley, preserved lemon, drizzle with tahini dressing and sprinkle with fried broad beans to serve.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Skilfully roasted to release a rich, nutty, balanced flavour, our Tahini is then slowly double ground to create a creamy texture and a glossy finish.