37min 4 ppl
Roasted Cauliflower with Tahini and Pomegranate
40 minutes
4 people
Medium31–60 min or 7–12 steps
40 min · 5 steps
Medium: 31–60 min or 7–12 steps
248 kcalper person
Protein 6g
Carbs 15g
Fats 18g
About this dish
Whole cauliflower florets roasted until deeply golden, then drizzled with a garlicky lemon-tahini sauce and finished with bursts of pomegranate seeds and fresh parsley. A striking Lebanese side that turns an everyday vegetable into a centrepiece.
Allergy Info
Sesame
Diet Info
Vegan
Ingredients
Fresh Produce
- Cauliflowercut into florets800 g
- Lemon juice30 ml
- Garlic clovescrushed1
- Pomegranate seeds40 g
- Flat-leaf parsleychopped, to garnish10 g
Dried Goods
- Water30 ml
Spices & Seasonings
- Ground Cumin1 tsp
- Fine sea saltto taste
Oils & Condiments
- Extra-virgin olive oil30 ml
- Tahini4 tbsp
Utensils
- Baking tray
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Preheat the oven to 220°C and line a baking tray.
Approx. 3 minutes
2
Toss the cauliflower florets with the olive oil, ground cumin and salt, then spread out on the tray.
Approx. 5 minutes
3
Roast the cauliflower, turning once, until deeply golden and tender at the edges.
Approx. 25 minutes
4
Whisk the tahini, lemon juice, crushed garlic and water in a small bowl until smooth and pourable.
Approx. 4 minutes
5
Transfer the roasted cauliflower to a serving plate, drizzle over the tahini sauce, then scatter with the pomegranate seeds and parsley.
Approx. 3 minutes
