Crispy roasted cauliflower with tahini and pomegranate

1 whole cauliflower 4 tbsp olive oil 1 tsp sweet paprika 1 tsp ground cumin 1 tsp garlic powder salt pepper

For finishing

1 tbsp toasted sesame seeds 2 tbsp pomegranate seeds zest from ½ lemon 1 tbsp fresh coriander 2 tbsp tahini (optional)

Preheat the oven to 190°C.

Trim the cauliflower, remove the leaves and lightly cut the stem so it can stand upright.

Boil it whole in salted water for 8–10 minutes, until it starts to soften, then drain well.

Mix the olive oil with the paprika, cumin, garlic powder, salt and pepper.

Place the cauliflower on a baking tray lined with parchment paper and brush it well all over, making sure the mixture gets in between the florets as well.

Bake for 40–50 minutes, until golden and caramelized on the outside.

Remove from the oven and sprinkle with the toasted sesame seeds, pomegranate, a little lemon zest and fresh coriander. Drizzle optionally with tahini

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Crispy roasted cauliflower with tahini and pomegranate

Servings

Preperation

Cooking

Waiting

For finishing

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