Whole Roasted Cauliflower with Tahini and Pomegranate

Ingredients

• 1 whole cauliflower
• 3 tbsp olive oil
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp paprika
• Salt
• Tahini sauce:
• 100 g tahini
• 3 tbsp lemon juice
• 1 garlic clove, finely grated
• 4–5 tbsp water
• Salt
• Garnish:
• 50 g pomegranate seeds
• 30 g toasted pine nuts
• Fresh mint and coriander

Method

1. 1Preheat the oven to 200 °C. Mix olive oil with spices. Rub over the cauliflower.
2. 2Roast for 40–45 minutes until tender and golden. Test with a knife.
3. 3Tahini sauce: Stir together tahini, lemon juice and garlic. Thin with water to desired consistency.
4. 4Drizzle tahini over the cauliflower. Top with pomegranate, pine nuts and herbs. Serve whole at the table — let guests break off pieces.