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Tahini Cauliflower
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
1
Rub whole cauliflower with olive oil and spices.
2
Roast at 200°C for 45 minutes until deeply caramelised.
3
Whisk tahini, lemon, garlic and water.
4
Spoon tahini over cauliflower.
5
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
3g
Fat
21.8g
Carbs
5.6g
Fiber
2.2g
Sodium
21mg
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