Instructions
Follow the steps and taste along the way.
Prepare the cauliflower
Preheat the oven to 220 °C using conventional top and bottom heat. Line a baking sheet with parchment paper. Cut the cauliflower into florets about 3–4 cm in size, rinse them and dry thoroughly so the batter will stick.
Mix the batter
In a bowl, whisk together the chickpea flour, 110 ml water, 10 ml olive oil, cumin, smoked paprika and 4 g salt. Let the batter stand for 5 minutes; it should be smooth and about as thick as pancake batter.
Coat the florets
Add the florets to the batter and toss until evenly coated. Arrange them on the baking sheet with space between each piece, then drizzle with the remaining 5 ml olive oil.
Bake until crisp
Bake for 25–30 minutes at 220 °C. Turn the florets after 15 minutes. They are ready when the batter is deep golden and crisp around the edges and the cauliflower is easily pierced with the tip of a knife.
Finish the dip and serve
While the cauliflower bakes, whisk together the tahini, 15 ml lemon juice, 35 ml water, finely grated garlic and the remaining 1 g salt in a bowl. Stir until the dip is smooth, then mix in the remaining 20 ml lemon juice. Serve the baked cauliflower warm with the dip. Its crisp coating is best enjoyed straight from the oven.
