Where to buy 
Ingredients for 4-6 servings:
- 1 bag (20 grams) dried maitake mushrooms
- 1 cup raw tahini (sesame paste)
- 6-8 garlic cloves
- 1/3 cup olive oil
- 1/4 cup lemon juice
- 3 stalks of thyme (optional)
- 1 tbsp sugar or date honey or honey
- Salt, black pepper
- 5 onions, roughly chopped
- 1 large cauliflower, broken into florets
- 25 cherry tomatoes, halved
Method:
Place the mushrooms in a bowl, add 1.5 cups boiling water and leave for half an hour. Drain and reserve the liquid.
Prepare the tahini: pour the tahini into a bowl, add 2 crushed garlic cloves, lemon juice, salt and 1/2 cup or a little more of the mushroom soaking liquid. Mix to a smooth, thick paste.
Heat the oven to 180 degrees on turbo setting. The vegetables are baked, each in a separate dish but together in the oven:
Mix the onion with 4-5 tbsp oil, add sugar and a little salt, put in a disposable baking dish and bake for 45 minutes, stirring after every 15 minutes.
Put baking paper in another baking dish and arrange the cherry tomatoes, cut side up. Drizzle a little oil and season with salt, 3-4 chopped garlic cloves and thyme, and bake for about 25 minutes, until the tomatoes shrink slightly.
Mix the remaining oil with the cauliflower florets, season with a little salt and pepper, arrange in another baking dish and bake for about 30 minutes, until the florets are softened and slightly browned.
*All the preparations until this stage can be done up to two days in advance.
Arrange the vegetables in layers in a 20cm round pie dish: onion, tomatoes, mushrooms and cauliflower. Pour over the tahini and bake for 15-20 minutes, until the tahini is golden and slightly crusty.
