Roasted and served whole with bright pomegranate, this tahini cauliflower is a beautiful flavor explosion with baharat spices.
By John Bek
There’s something a little theatrical about baking a cauli whole and serving it on a platter. On their own they’re a bit on the ordinary side when it comes down to appearance, but when you slip them into a funky outfit – they’re kinda cool!
A good rub-down with tahini, some exotic spices and a few other vegetables make for a tasty meal. And you’ve got to love that it’s all cooked in one pot!
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- 1 head of cauliflower
- 4 tbsp tahini
- 1 tsp baharat
- ¼ tsp salt
- 3 tbsp olive oil
- 8 broad bean pods, left whole
- 4 French shallots, halved lengthways
- 6 baby carrots
- 8-10 cherry tomatoes
- 1 tbsp pomegranate molasses
- Pomegranate arils, to garnish
- Preheat the oven to 210°C. (410°F)
- Drizzle the oil into the base of an ovenproof pot. Take the cauliflower and smear the tahini all over it, then scatter over the baharat evenly, followed by the salt.
- Lay the broad bean pods into the base of the pot, lay the cauliflower on top and then scatter around the shallots, carrots and cherry tomatoes. Drizzle the pomegranate molasses over the cauliflower.
- Put the lid on and bake in the oven for 1 hour. Remove the lid then bake for a further 25 minutes, or until the cauliflower is tender in the middle.
- To serve, carefully lay the cooked cauliflower on a platter and surround it with the cooked vegetables. Remove the broad beans from the pods and scatter over.
- Drizzle the cauliflower with some of the dressing and garnish with with pomegranate arils and leaves from the baby carrots.