Zaatar Spice Crusted Baked Cauliflower with Zesty Tahini Sauce With World Vegan Day set to be held on 1 November, why not try a tasty vegan-friendly meal? Chef Matt Conquest recommends this flavoursome baked cauliflower head which can be served as a main meal or - for those dyed-in-the-wool carnivores - as an accompaniment to other dishes such as Butterflied Lamb Shoulder. Serve it with steamed broccolini and asparagus with lemon zest and oil. Finish it off with a creamy, zesty tahini drizzle at the end. Ingredients Zaatar Spice Crusted Baked Cauliflower 1 whole cauliflower head (medium size and nice and firm) 2-4 tsp olive oil 2 tbsp zaatar or dukkah 1 cup water Salt and pepper Fresh herbs to serve (optional) Lemon zest to serve (Serves 4 as a main, 6-8 as a side dish) Zesty Tahini Sauce ½ cup tahini paste (stirred well to mix the paste and oil) ¼ cup warm water 1 tbsp lemon zest 2 tbsp lemon juice 1 clove garlic, minced Salt and pepper to taste Method To make the tahini sauce, combine...