I make this dish when I cook on yoga retreats and it is one of my most requested recipes. The tahini sauce is taken from my favourite ever cookbook Jerusalem by Yottam Ottelenghi and Sammi Tamimi.
The secret to the flavour in the cauliflower is to roast it until it starts to get a really dark brown colour on parts, if you undercook it in will be watery and yuk.
Cauliflower is great for the lungs and I use it loads once the winds of autumn start to appear and continue to feature it a lot on winter menus. Cumin is fabulous for stimulating the digestion and pomegranate molasses well it is just bloody delicious on anything, but pomegranates are also good for drying out moisture in the body and adds a total wow factor to the appearance of a dish.
Roasted cauliflower with creamy tahini sauce
olive oil, to drizzle
sea salt, to sprinkle
1 tablespoon cumin seeds
3 tablespoons pomegranate molasses (available at good delicatessens or health food stores)
1/2 pomegranate, seeds removed
parsley leaves, to garnish
150ml hulled tahini (i like to use one from a whole foods store)
40ml lemon juice
1 clove garlic, crushed
- Preheat oven to 200C. Line a large baking tray with baking paper.
- Break the cauliflower into small florets. Drizzle with olive oil, don’t drench it, sprinkle with salt and cumin seeds and roast for 45 minutes or until the cauliflower looks like it is sunburnt dark but not burnt with small patches of white showing. Remove from oven.
- To make the dressing whisk together the tahini, water, lemon juice and garlic, you want the dressing to be the consistency of thick cream keep adding water if it is too thick and then taste again, add lemon juice if it tastes bland.
- Spread the tahini sauce onto a large platter, drizzle with half of the pomegranate molasses. Top with the roasted cauliflower, pomegranate seeds and finish with the remaining pomegranate molasses.