Roasted cauliflower with tahini & pomegranates

by Yasmin Khan

A Middle Eastern festive feasting dish from Yasmin Khan


2 romanesco cauliflowers, cut into 5cm florets
4 tbsp light olive oil
1 tsp ground cumin
1 tsp ground allspice
75g tahini
4 tbsp lemon juice
1 garlic clove, crushed
2 tbsp pomegranate seeds, to garnish


Preheat the oven to 200C. Place the cauliflower florets on a large baking tray and drizzle over the olive oil, cumin and allspice. Season generously with salt and pepper and give the florets a good stir so they are evenly coated.

Transfer to the oven and cook for 20-30 mins, until the cauliflower is tender but still firm, tossing halfway through to make sure the florets cook evenly. Leave them to cool slightly while you make the sauce.

Whisk together all the remaining ingredients for the tahini sauce with 100ml water and season with salt and pepper.

Once the cauliflower has reached room temperature, place on a platter, drizzle over the tahini sauce and sprinkle with the pomegranate seeds.

Recipe: Yasmin Khan