Air Fryer Tahini Roasted Cauliflower

Ingredients

• 1 small cauliflower (about 500 g), cut into bite-size florets
• 2 tbsp tahini
• 1 lemon (juice of half for the sauce, the rest cut into wedges)
• 2 garlic cloves, finely grated
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp sumac, to finish (optional)
• small handful of fresh parsley, chopped (optional)
• 1 tbsp olive oil, salt, black pepper and a little cold water

Steps

1. Pat the cauliflower florets completely dry, then toss with the olive oil, cumin, paprika, 1/2 tsp salt and a pinch of black pepper until every floret is coated.
2. Preheat the air fryer to 200°C for 3 minutes.
3. Spread the florets in a single layer (cook in two batches if your basket is small) and air fry for 16-18 minutes, shaking the basket at the halfway point, until tender with deeply browned, charred edges.
4. While the cauliflower cooks, whisk the tahini with the juice of half the lemon, the grated garlic, a pinch of salt and 3-4 tbsp cold water until smooth and pourable.
5. Pile the hot cauliflower on a plate, drizzle with the tahini sauce, then finish with the sumac and chopped parsley and serve with the remaining lemon wedges.

Tip: Dry the florets well and shake the basket halfway so the edges char instead of steaming. Add the cold water to the tahini a spoonful at a time - it looks like it has split at first, then turns silky.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage