Roasted Cauliflower with Tahini
Whole roasted cauliflower with a golden brown exterior, served over tahini with pomegranate and herbs. Rubbing the spiced oil all over the raw cauliflower before it goes in the oven gives the whole surface an even, deep golden crust.
Ingredients
Instructions
Mix olive oil with cumin, paprika and turmeric into a paste.
Rub spiced oil all over the whole cauliflower.
Roast at 200C for 50 minutes until very golden and tender throughout.
Prepare tahini sauce to a pourable consistency.
Spread tahini sauce on a serving plate.
Place whole roasted cauliflower on top of tahini.
Scatter with pomegranate seeds, pine nuts and fresh herbs.
Serve at the table and cut into wedges.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.