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Flatbreads with roasted cauliflower, hard-boiled egg & tahini dressing
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350g cauliflower florets
2 British Blacktail Medium Free Range Eggs
1 tbsp olive oil
1 clove garlic, crushed
½ tsp ground cumin
¼ tsp ground allspice
¼ tsp ground cinnamon
1 lemon, juice
2 piadina flatbread (wholemeal or regular)
2 tbsp tahini
2 medium tomatoes
¼ x 25g pack flat leaf parsley, roughly chopped
1. Preheat the oven to 220ºC, gas mark 7. Put the cauliflower florets in a heatproof bowl and cover with just-boiled water. Leave for 10 minutes, then drain. Meanwhile, simmer the eggs in a pan of boiling water for 10 minutes, then drain and rinse under cold water to cool.
2. Toss the cauliflower with the oil, garlic, spices and juice of half the lemon. Season and spread over a nonstick baking tray. Roast for 15 minutes, stirring halfway. Add the flatbreads to the baking tray for the last 2 minutes.
3. In a small bowl, mix the tahini, juice from the remaining half lemon and a pinch of salt. Stir in 1 tbsp warm water at a time until you have a smooth sauce about the consistency of double cream (you may need anything from 2-5 tbsp).
4. Coarsely grate the tomatoes on a box grater, discarding the leftover skin (alternatively, chop them finely). Spoon the tomato over the hot flatbreads. Peel and halve the boiled eggs, then arrange on top of the tomato with with the roasted cauliflower. Drizzle over the tahini sauce and scatter with the parsley to serve.
Cook’s tip Blanching the cauliflower in just-boiled water for 10 minutes helps it roast more quickly and evenly.
Typical values per serving:
This recipe was first published in September 2020.