Roasted cauliflower has always been a favourite ingredient in Ottolenghi's salads. The soft sweetness works well with the lemony, tahini dressing and crunchy pomegranate.
Serves: 8
INGREDIENTS
2 large heads of cauliflower (3kg), broken up into 3-4 cm florets (2kg net)
¾ tsp ground turmeric
75ml olive oil
2 large garlic cloves, crushed
Salt and black pepper
180g tahini
1 tbsp pomegranate molasses
3 tbsp lemon juice
10g parsley, roughly chopped
Seeds of 1 small pomegranate (100g net)
METHOD
● Preheat the oven to 230°C.
● Place the cauliflower florets in a large bowl with the turmeric, oil, garlic, 1 teaspoon of salt and a good grind of black pepper.
● Mix well and then transfer onto 2 large parchment-lined baking trays.
● Place in the oven for 10-12 minutes, until the cauliflower is cooked and starting to brown but still retains a bite.
● Remove from the oven, transfer back to the large bowl, so that the cauliflower gets coated in the oil and seasoning, and set aside to cool.
● Whisk together the tahini, pomegranate molasses and lemon juice in a medium bowl, along with 160ml of water and a third of a teaspoon of salt.
● To serve, transfer the cauliflower to a large platter.
● Drizzle over the tahini sauce, sprinkle with the parsley and pomegranate seeds and serve at room temperature.
