Cauliflower is so underrated. You probably remember it as the wet, mushy tasteless stuff of your youth that most likely brought horror when laid next to roast meat on a Sunday. Granted, it isn’t packed with flavour, but it can be one amazing vehicle for plenty of punch. This spicy version is a great metabolism booster, and can be enjoyed on its own or as an accompaniment to a main dish.
SERVES: 4 as a side, 2 as a main
- 1 tbsp extra virgin coconut or olive oil
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
Preheat oven to 180°C.
Combine oil, cumin, chilli flakes, garlic and turmeric in a large bowl.
Add cauliflower and toss to coat.
Spoon cauliflower and spice mixture onto a roasting tray and season with salt and pepper to taste.
Roast for 30 minutes or until browned and tender, tossing cauliflower mixture halfway during cooking.
Meanwhile, prep the tahini dressing by combining water, tahini and lemon juice until smooth.
- Serve cooked cauliflower between bowls, top with tahini dressing, and garnish with pistachios and pomegranite.