Sesame Cauliflower

Sesame Cauliflower

Sesame Cauliflower


This is a great vegetarian dish or accompaniment to a main meal, making a change to the traditional cauliflower cheese. It wonderful with chicken and fish, especially Apricot Chicken or Chicken Paully.


1 head of cauliflower, cut into florets

60 grams butter or a few tablespoons of olive oil

1 cup crisp white wine or light beer

3 tablespoons sesame seeds

1 teaspoon sesame oil

50 grams slivered almonds

1 garlic clove, finely sliced

A little grated nutmeg

½ teaspoon of pepper and salt

Juice and zest of 1 lemon

Finely chopped herbs - rosemary, parsley or coriander


Pre-heat oven to 180°C

Combine the butter, lemon juice, wine, sesame oil, garlic, nutmeg, salt and pepper with half the sesame seeds, in  a mixing  bowl.  Whip together into a loose paste.

Add the cauliflower and coat well.

Place the cauliflower into an oven-proof dish and sprinkle over the remaining sesame seeds and almonds.

Cover with foil, and bake for a about 15-20 minutes or until tender.   

Remove the foil and bake for a further 5 minutes to toast the sesame seeds and almonds.
Remove from the oven and allow to cool a little before serving.


Serve as a side dish with lots of fresh parsley.