Roasted Cauliflower with Tahini and Dukkah

Ingredients

• 1 whole cauliflower
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 2 tbsp olive oil
• 1/4 cup good quality store-bought dukkah
• handful coriander leaves ( I like to leave them whole)
• handful flat leaf parsley ( I like to finely chop them)
• 1/2 cup pomegranate seeds (when in season)

Tahini dressing

• 1 cup hulled tahini
• 1 glove of garlic, finely grated
• juice of 1 lemon
• 1/2 cup water
• salt and pepper to taste

Method

Heat oven to 180°C.

Rub the whole cauliflower with the olive oil, turmeric, cumin, salt and pepper. (I like to use gloves as the turmeric will stain your fingers.)

Place on a baking tray and cook for 30 minutes or until you can easily put a knife through the core or stem of the cauliflower.

In a bowl, whisk tahini, garlic, lemon, olive oil and salt and pepper. It will be thick but then add as much water as you need to loosen it up - approx. 1/2 cup.

Pour over the roasted cauliflower and top with dukkah, pomegranate seeds, parsley and coriander leaves.

You can eat this cold or warm as a meal, or, as I like it, as a side dish.