Recipe courtesy of Ali Alt, the founder of Baliboosta.com

Sumac Roasted Cauliflower Florets & Green Tahini

Sumac Roasted Cauliflower Florets & Green Tahini

Ingredients - Cauliflower

1 large cauliflower (800g)

4 tbsp. olive oil

2 tbsp. sumac

1 tsp. vegetable oil

20g. parsley, roughly chopped

200g pomegranate seeds

3 tbsp. pumpkin seeds

sea salt (to taste)

black pepper (to taste)

Ingredients - Green Tahini

4 tbsp. tahini

15 g. fresh mint, roughly chopped

15 g. fresh parsley, roughly chopped

15 g. fresh coriander, roughly chopped

zest & juice, 1 lemon

zest & juice, 2 limes

2 garlic cloves, crushed

1 tsp. ground cumin

8 tbsp. olive oil

2 tbsp. white wine vinegar

1 tbsp. pomegranate molasses (or maple)

sea salt (to taste)

black pepper (to taste)

Method

1.  First, preheat the oven to 180C. Trim the cauliflower and divide into small florets, coat with the olive oil and toss with sumac. Spread the florets in a roasting tin and cook for 30-40 minutes, until tender and golden.

2. Then, to the pumpkin seeds. Add a teaspoon of oil to a small frying pan, over a medium heat add the pumpkin seeds. Stirring regularly remove the seeds when browned (4-6 minutes). Place in bowl, add a pinch of salt, black pepper and sumac and leave to one side.

3. Now, turn your attention to the tahini. Add all the ingredients to a food processor. Yes, it’s that easy. Blend until smooth, adding water as necessary to reach your desired consistency. In this instance we want a thinner dressing-like consistency, so add water until you get there. Season to taste.

4. Finally, remove the cooked florets from the oven and place in a bowl. Toss with the chopped parsley and pomegranate seeds. Drizzle over generous helpings of tahini and top with the toasted pumpkin seeds.


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