Roasted Cauliflower with Tahini and Pomegranate
Ingredients
- 1 pcCauliflower (in florets)
- 4 tbspExtra virgin olive oil
- 1 tspCumin ground
- 1 tspSmoked paprika
- 3 tbspTahini
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 pcGarlic (minced)
- 0.5 pcPomegranate (seeded)
- 1 pcFlat-leaf parsley (chopped)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 tspSumac
Method
Cauliflower florets with charred, crispy edges and a tender heart. The aroma of toasted cumin and warm garlic hits you immediately.
- 1
Cut the cauliflower into bite-sized florets. Keep the small tender leaves; they get deliciously crispy when cooked.
- 2
In a large bowl, mix the cauliflower with olive oil, cumin, and smoked paprika. Each piece should be well coated and colored by the spices.
- 3
Spread the florets on a baking sheet without overlapping. Bake at 210°C. It's ready when the tips start to char and a knife tip slides in like butter.
- 4
While cooking, whisk the tahini with lemon juice and minced garlic. Add a splash of water to get a smooth cream that coats the spoon.
- 5
Arrange the hot cauliflower on a dish, drizzle generously with sauce. Add the pomegranate seeds for crunch, fresh parsley, and sprinkle with sumac for a final tangy touch.
Frequently asked questions
How do you get this dish right?
- Do not wash the cauliflower right before cooking; it must be bone dry to roast, otherwise it will steam instead of char.
- If the tahini sauce seizes up when adding lemon, don't panic. Keep whisking with water and it will turn smooth again.
How long does this dish keep?
Store for 3 days in the fridge. Reheat for 5 minutes under the broiler to restore the crunch.
