Turmeric Roasted Cauliflower with Tahini Dressing and Pomegranate Molasses 

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There are so many things I love about this recipe: the simplicity, the awesome colours and of course it tastes pretty good too. I am going through a bit of a cauliflower phase at the moment where I am finding lots of different ways to add it into my meals. This is a bit of a crowd pleaser, mainly because of how vibrant it looks, but also because it feels warm and hearty even though it is simple, fresh and healthy.

The turmeric gives the cauliflower and awesome bright yellow colour, which it holds even when cooked. This dish makes a great side or tapas style dish, although the first time I made it, I actually just ate the whole thing by itself - I really just couldn't get enough! I find that adding pomegranate really finishes off this dish perfectly, it just adds the perfect sweetness against the lime and tahini dressing.

Ingredients (serves 2)

1 cauliflower

1 red chilli

35ml of olive oil

1/2 a teaspoon of turmeric

1 teaspoon of cumin

2 cloves of garlic

1 lemon

1 pomegranate

1 teaspoon of tahini

Preheat the oven to 200c.

Remove the leaves from the cucumber and cut the florets into small pieces.

Line a baking tray with brown paper and arrange the cauliflower in the tray.

Crush the garlic and finely chop the chilli. Then mix the olive oil, turmeric, cumin, garlic and chilli in a small dish and pour over the cauliflower pieces. Use your hands to evenly coat the florets so they turn yellow.

Roast the cauliflower in the oven until they are soft. This will take 20-40 minutes depending on how big or small the pieces are. They should start to brown a little at the edges as they cook.

While the cauliflower roasts, remove the seeds from the pomegranate and juice the lemon.

Mix the lemon and the tahini until a thick dressing forms. Once the cauliflower has cooked, remove it from the baking tray and place it in a bowl to serve. Then drizzle with the dressing and top with the pomegranate seeds.

 

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SidesAnnie Clarke