Roasted Cauliflower with Tahini and Pomegranate

Cauliflower florets with charred, crispy edges and a tender heart. The aroma of toasted cumin and warm garlic hits you immediately.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 281
• Protein: 5 g
• Carbs: 12 g
• Fat: 23 g

Ingredients

• 1 piece Cauliflower ( in florets )
• 4 tbsp Extra virgin olive oil
• 1 tsp Cumin ground
• 1 tsp Smoked paprika
• 3 tbsp Tahini
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 2 piece Garlic ( minced )
• 0.5 piece Pomegranate ( seeded )
• 1 piece Flat-leaf parsley ( chopped )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 tsp Sumac

Instructions

1. Vegetable preparation

   Cut the cauliflower into bite-sized florets. Keep the small tender leaves; they get deliciously crispy when cooked.

2. Coating and spices

   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. High-heat roasting

   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. Sauce preparation

   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. Final plating

   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.

Chef's tips

• 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.

Storage

Store for 3 days in the fridge. Reheat for 5 minutes under the broiler to restore the crunch.