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Cut purple cauliflower into small florets and place in a medium sized mixing bowl. Add 1 tbsp of olive oil and a sprinkle of salt to taste and mix it through well.
Put baking paper on a baking tray. Place cauliflower on the baking tray and place in the oven at 200°C or 400°F for 8 minutes. Remove tray and turn purple cauliflower florets over. Place it back in the oven for a further 8 minutes. Remove and set aside to cool.
Toast almond flakes in a small fry pan on medium heat. No oil required. Toast for 2-3 minutes or until golden brown.
Cut onions into thin slices. Add 1 tbsp of olive oil into a fry pan and caramelise on medium to high heat for about 6 minutes or until golden brown.
Hand tear flat leaf parsley to yield ½ cup.
Hand tear coriander to yield ½ cup.
Crush garlic with the back of a knife.
In a small mixing bowl, mix tahini, Dijon mustard, honey, crushed garlic, the juice of ½ a lemon and water until well combined.
Discard the crushed garlic clove.
Smear the bottom of the flat serving platter or plate with the lemon mustard tahini dressing.
Then put the caramelised onions and ½ the toasted almond flakes on top. Spread it out evenly.
Mix the parsley and coriander with the roasted purple cauliflower florets. Then place them evenly on top of the onions.
Sprinkle the rest of the almond flakes as a garnish.
Season with salt and pepper.
Cups and Spoons
Fry Pan Small
If you’re not able to find purple cauliflower, the normal white cauliflower is of course more than suitable.
You can substitute almond flakes with pine nuts or crushed pistachio kernels.
If you like your dressing thicker or thinner, adjust how much water you’re adding to the dressing.