- 1 whole cauliflower
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 2 tbsp olive oil
- 1/4 cup good quality store-bought dukkah
- handful coriander leaves ( I like to leave them whole)
- handful flat leaf parsley ( I like to finely chop them)
- 1/2 cup pomegranate seeds (when in season)
- 1 cup hulled tahini
- 1 glove of garlic, finely grated
- juice of 1 lemon
- 1/2 cup water
- salt and pepper to taste
Heat oven to 180°C.
Rub the whole cauliflower with the olive oil, turmeric, cumin, salt and pepper. (I like to use gloves as the turmeric will stain your fingers.)
Place on a baking tray and cook for 30 minutes or until you can easily put a knife through the core or stem of the cauliflower.
In a bowl, whisk tahini, garlic, lemon, olive oil and salt and pepper. It will be thick but then add as much water as you need to loosen it up - approx. 1/2 cup.
Pour over the roasted cauliflower and top with dukkah, pomegranate seeds, parsley and coriander leaves.
You can eat this cold or warm as a meal, or, as I like it, as a side dish.
- Brought to you by
- Bradley Johnston, owner of Canteen