Whole Roasted Cauliflower with Tahini and Pomegranate

The perfect side when entertaining! Full of vibrancy and flavour!

Ingredients

• 2 tbsp Olive Oil
• 1 tbsp lemon juice 
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/2 teaspoon garlic powder
• 1 teaspoon paprika
• 1 medium cauliflower

Tahini dressing

• 150g Greek yoghurt
• 3 tbsp tahini
• 2 tbsp lemon juice 
• 1 tbsp Olive Oil
• 1 garlic clove, minced 
• 1 tsp paprika 
• 1/2 tsp sumac 
• 1/4 tsp chilli flakes 
• 1/4 tsp salt 

Garnish

• 1/4 cup parsley, finely chopped 
• 1/4 cup dill, roughly chopped 
• 2 tbsp hazelnuts, roughly chopped
• 1/4 cup pomegranate seeds

Method

Step 1

Preheat oven to 190°C. In a small bowl, combine the olive oil, lemon juice, salt, pepper, garlic powder and paprika. Remove the base of the cauliflower and brush the dressing on top. Transfer to the oven and roast for 55 minutes.

Step 2

For the tahini dressing, place the yoghurt, tahini, lemon juice, olive oil, minced garlic, paprika, sumac, chilli and salt in a bowl and whisk to combine.

Step 3

Remove the cauliflower from the oven and brush it with the prepared tahini dressing, reserving approximately 3 tablespoons. Return the cauliflower to the oven and roast for an additional 25 minutes, or until tender. 

Step 4

Once cooked, remove from the oven and top with the remaining tahini dressing dressing, parsley, dill, hazelnuts and pomegranate seeds.