- Heat the oven to 220°C (200°C fan-assisted).
- Line a baking tray with baking parchment. Peel the onions and halve them. Keeping a tiny bit of root on them, cut them into quarters. Place them on one side of the tray and the cauliflower florets on the other.
- Drizzle 2 tbsp olive oil over the cauliflower and 1 tbsp olive oil over the onions then season the cauliflower with paprika, salt and black pepper and the onions with salt and black pepper and mix with your hands so both are well-coated.
- Roast for 30 minutes, turning the cauliflower over after 15 minutes to prevent it burning. After 30 minutes take out the onions and set aside to cool. Turn the cauliflower over and return to the oven for another 10 minutes then leave to cool.
- Whilst the cauliflower is roasting, roughly chop the almonds and pistachios and put them in a large mixing bowl. Mix in the chopped dates and sundried tomatoes and 2 tbsp oil from the sun-dried tomato jar (or olive oil) and season lightly to taste. Leave to marinate.
- To serve: Scatter the cauliflower, red onion and the nut mixture on a platter. I suggest you do it in 4 layers, so you get even distribution of everything.
- Garnish with roughly chopped coriander or lamb’s lettuce and serve some tahini on the side.
I hate waste. If the cauliflower has big leaves on its the base, why not roast them too? Wash them, pat dry, drizzle with olive oil, season lightly, and pop them in the oven on a separate tray with the cauliflower, taking out after 20 minutes