Chargrilled Cauliflower Salad

For the Sesame dressing
3 tablespoons tahini
1 garlic clove, crushed
3 tablespoons seasoned rice wine vinegar
1 tablespoon vegetable oil
1 teaspoon lime juice
1/4 teaspoon sesame oil

1 head cauliflower
12 garlic cloves, crushed
2 tablespoons vegetable oil
2 baby cos lettuces
50g / 1 3/4 oz picked watercress leaves
2 teaspoons sesame seeds, toasted
1 tablespoon finely chopped flat-leaf parsley

Preheat the chargrill pan or barbecue hotplate to medium heat. In a non-metallic bowl, combine the tahini, garlic, rice wine vinegar, vegetable oil, lime juice, sesame oil and 1 tablespoon water. Whisk together thoroughly and season.

Cut the cauliflower in half, and then into 1cm / 1/2 inch wedges. Place on a tray and gently rub with the garlic and vegetable oil. Season well. Chargrill the cauliflower pieces until golden on both sides and cooked through. Remove from the chargrill pan.

Arrange the cos leaves and watercress on a serving platter and top with the chargrilled cauliflower slices. Drizzle the dressing over the top and garnish with the sesame seeds and parsley. Serve immediately.