Golden roasted cauliflower served with creamy tahini, fresh herbs and a bright touch of lemon.
PREP TIME
15 MIN
DIFFICULTY
Easy
SERVES
4
INGREDIENTS
1 large cauliflower
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp sea salt
1/4 tsp black pepper
1/3 cup tahini
2 tbsp fresh lemon juice
1 small garlic clove, minced
2–4 tbsp cold water
2 tbsp fresh parsley, chopped
2 tbsp pomegranate seeds
1 tbsp toasted sesame seeds
INSTRUCTIONS
Preheat the oven to 220°C.
Cut the cauliflower into medium-sized florets.
Place the florets on a baking tray and toss with olive oil, cumin, smoked paprika, salt and black pepper.
Roast for 25–30 minutes, turning halfway through, until deeply golden and tender.
Meanwhile, combine the tahini, lemon juice and garlic in a bowl.
Slowly whisk in cold water until the tahini becomes smooth and pourable.
Arrange the roasted cauliflower on a serving plate.
Drizzle generously with the tahini sauce.
Finish with chopped parsley, pomegranate seeds and toasted sesame seeds before serving.
