Whole Roasted Cauliflower w Chilli Tahini, Mint & Pomegranate

 
 

Is there anything cauliflower can’t do!? This is definitely a dish to wow dinner guests.

Makes for 4 people.

 
 
 

Ingredients

 

  • 1 Whole Cauliflower

  • Unhulled Tahini

  • 1/2 Lemon

  • 1 Pomegranate

  • 1/2 bunch of Mint Leaves chopped finely

  • Olive Oil

 
 
 

Method

 
 

Cauliflower:

Preheat oven at 180C fan forced.

Wash Cauliflower, chopping the stem slightly so it can sit upright. Leave a few leaves for added crunch if desired.

In a pot fill with water (so about 1/3 of Cauliflower is sitting in it and bring to boil. Add salt to water.

Place Cauliflower head down into water. Leave for 6 minutes.

After 6 minutes, take Cauliflower out and place in colander head down, allowing water to drain for 10 minutes.

Place Cauliflower on tray upright and drizzle olive oil, salt and pepper on top. Place in oven and leave for 1.5hr-2hrs.

Continue to check on Cauliflower, scooping and drizzling more olive oil over the top.

Remove once it is looking golden, crispy and slightly charred on the outside.

Dressing:

Place 2 tbsp of tahini paste into a bowl, add 1/4 warm water, squeeze half a lemon and drizzle olive oil in too. Mix together, adding more warm water to get a liquid consistency.

Add salt, pepper and fresh chili to taste. Set aside until Cauliflower is cooked.

Once the Cauliflower is ready, place in platter and drizzle over tahini dressing, pomegranate and mint leaves.

Enjoy! Bx

** This can also be done with a miso dressing yummmm!

 
 
RecipeBianca Melas