Roasted Cauliflower with Tahini

Deeply roasted cauliflower drizzled with lemony tahini, parsley and pomegranate, as served in Tel Aviv.

Photo: Snappr · Pexels License

Ingredients

• 1 cauliflower, in florets
• 4 tbsp tahini
• Juice of 1 lemon
• A handful of parsley
• 1 garlic clove
• Pomegranate seeds (optional)
• 3 tbsp olive oil
• 4 tbsp water
• Salt

How to make Roasted Cauliflower with Tahini

1. Roast the cauliflower in the oil at 220 °C until charred.
2. Whisk the tahini with the lemon, garlic, water and salt.
3. Drizzle over and scatter with parsley and pomegranate.