Warm Cauliflower Couscous with Sunflower Kernels

Preheat the oven to 200°C (400°F). Half-fill a saucepan big enough to fit half a cauliflower with salted water and bring to the boil. Halve the cauliflower through the core. Drop one half of the cauliflower in the boiling water for 3 minutes, then remove and let air dry. (Keep the saucepan of salted water to the side – you’ll use it later in this recipe.) Rub your hands with a tablespoon or two of the olive oil and massage it into the cauliflower, then put it on a baking tray and roast it in the oven for 25 minutes. It should be slightly burnt when it’s done.

In a blender blitz together the untoasted sunflower kernels, 60 ml (2 fl oz) of the olive oil and the tahini and set aside.

To make the cauliflower couscous, grate the remaining cauliflower half, excluding the stem, using a semi-fine grater to create a couscous texture. Once the roasted cauliflower is almost ready, return the saucepan of salted water to the boil then quickly blanche the couscous for 10 seconds. Strain the couscous, fold through the rest of the ingredients and season to taste with salt.

Divide the couscous between the plates, next quarter the roasted cauliflower through the stem and place on top of the couscous. Drizzle with the tahini sauce to serve.