Roasted Cauliflower with Tahini and Pomegranate
40 minutes · Serves 4 as a main
- 1 large cauliflower, broken into florets
- 4 tbsp olive oil
- 2 tsp cumin seeds
- 1/2 cup everyday tahini sauce
- 1/2 cup pomegranate seeds
- 1 large handful parsley, roughly torn
- to taste salt and lemon
- 01 Heat oven to 425°F (220°C). Toss the cauliflower with the olive oil, cumin seeds, and a heavy pinch of salt on a large tray — crowd it and it steams, so use two trays if you need to.
- 02 Roast 30–35 minutes without stirring, until the edges are properly dark. Blond cauliflower is the only way to get this wrong.
- 03 Pile onto a platter, spoon the tahini sauce over in wide ribbons.
- 04 Scatter with pomegranate and parsley, squeeze over lemon, and eat warm.
The dark edges are the flavour. Pull it when you think it has gone slightly too far.