Levant-spiced barbecued cauliflower
Recipe from ‘Mildred’s Vegan Cookbook’ by Dan Acevedo and Sarah Wasserman, published by Mitchell, photography by Matt Russell.
2 tbsp light olive oil
2 tbsp tahini
30 g (1 oz) pine nuts, toasted
Drain and pat dry, then cut into 8 smaller wedges. Put in a bowl and set aside.
until the spices release their aroma. Add the margarine with the salt and melt over a low heat, then remove from the heat and stir
in the lemon juice.