Roasted whole cauliflower

Keep all the leaves on the head of cauliflower: they are deliciously crisp and tasty when roasted. I like to serve this in the centre of the table, for people to share with drinks at the start of a meal. We break the cauliflower apart with our hands, dipping the individual florets and crispy green leaves into the green tahini sauce and sprinkling with salt. If that sounds a bit odd or messy (which it’s actually not, surprisingly), you can always cut the cauliflower into four wedges and serv