Tahini Cauliflower

Name: Tahini Cauliflower
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 large cauliflower, whole; 4 tbsp olive oil; 1 tsp cumin; 1 tsp smoked paprika; salt and pepper to taste; 4 tbsp tahini; juice of 1 lemon; 1 clove garlic; water to thin tahini to taste; pomegranate seeds and parsley to garnish

A whole roasted cauliflower finished with lemon tahini sauce and pomegranate. Roasting it whole rather than cut into florets lets the outer layers caramelise deeply while the core stays tender.

Total time

55 min

Prep

5 min

Cook

50 min

Difficulty

easy

Cuisine

Middle Eastern

vegangluten-free

Ingredients

1large cauliflower, whole

4 tbspolive oil

1 tspcumin

1 tspsmoked paprika

salt and pepperto taste

4 tbsptahini

juice of 1lemon

1 clovegarlic

water to thin tahinito taste

pomegranate seeds and parsleyto garnish

Instructions

Rub whole cauliflower with olive oil and spices.

Roast at 200°C for 45 minutes until deeply caramelised.

Whisk tahini, lemon, garlic and water.

Spoon tahini over cauliflower.

Scatter pomegranate and parsley.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

219

Protein

Fat

21.8g

Carbs

5.6g

Fiber

2.2g

Sodium

21mg

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