Roast cauliflower with green tahini sauce and pomegranate

4 servings | 90 minutes | medium

Ingredients

cauliflower

tsp turmeric

Olive oil

For the green tahini sauce

90 g

tahini

bunch of chives

Juice of 1 lemon

Salt and pepper

To serve:

Pomegranate seeds

Prepare the cauliflower by removing most of the leaves and trimming the stalk so that it can stand up on its end. You can save the leaves to roast separately.

Add 5 cm of water to a pan that’s large enough to hold the cauliflower. Bring the water to the boil and then add the cauliflower. Cover and cook for 8 min. Next, carefully remove the cauliflower and leave to cool for 15 min.

Preheat the oven to 230°C and line an oven tray with parchment paper. Place the cauliflower on the tray and brush all over with olive oil. Sprinkle with a little turmeric and salt and rub all over the cauliflower.

Drizzle the cauliflower and leaves spread out on the oven tray with olive oil once more. Bake in the oven for 40–45 min until golden. The leaves will be ready first, after 15–20 min. If the cauliflower starts to brown too quickly, cover it with tin foil until it has finished cooking.

Prepare the cauliflower by removing most of the leaves and trimming the stalk so that it can stand up on its end. You can save the leaves to roast separately.

For the sauce, mix the tahini and chives with a hand blender or liquidiser to an even consistency. Add the lemon juice and water to achieve the desired consistency. Season to taste and set aside.