Equipment
Ingredients
Cauliflower
- 800 g cauliflower, cut into medium florets
- 45 ml olive oil
- 3 g ground cumin
- 5 g kosher salt
- 2 g black pepper, freshly cracked
Tahini Sauce
- 60 g tahini, well stirred
- 30 ml lemon juice, freshly squeezed
- 45 ml water, cold
- 1 garlic, minced or grated into a paste
- 2 g kosher salt
Garnish
- 60 g pomegranate seeds
- 10 g fresh parsley, roughly chopped
- 20 g pine nuts, toasted
Nutrition (per serving)
Method
Preheat your oven to 220°C (430°F) and place a baking rack in the middle position.
In a large mixing bowl, toss the cauliflower florets with the olive oil, ground cumin, kosher salt, and black pepper until every piece is evenly coated.
Spread the seasoned cauliflower in a single layer on a baking sheet, ensuring the flat sides of the florets are touching the pan. Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until tender and deeply caramelized on the edges.
While the cauliflower roasts, prepare the sauce. In a small mixing bowl, vigorously whisk together the tahini, lemon juice, minced garlic, and salt. The mixture will initially seize and thicken. Gradually whisk in the cold water, a few milliliters at a time, until the sauce transforms into a smooth, pale cream that flows off the whisk in a thick ribbon.
Transfer the warm roasted cauliflower to a serving platter. Drizzle generously with the prepared tahini sauce, then scatter the pomegranate seeds, chopped fresh parsley, and toasted pine nuts evenly over the top.
Chef's Notes
- Maximizing caramelization is key here. Cut your cauliflower so that each floret has at least one flat side, and place that flat side directly against the metal baking sheet.
- Tahini brands vary wildly in consistency. If your tahini is very thick, you may need to double the amount of water to reach a drizzle-friendly consistency.
- To easily harvest pomegranate seeds without making a mess, score the fruit around its equator, twist it open into two halves, and whack the skin side firmly with a wooden spoon over a large bowl.
Storage
Refrigerator: 3 days — Store components separately if possible to maintain the crisp texture of the roasted cauliflower.
Reheating: Reheat cauliflower in a 200 C oven for 5-8 minutes until warmed and crisp before adding tahini and pomegranate.
