WHOLE ROASTED CAULIFLOWER WITH TAHINI DRESSING, POMEGRANATE AND PISTACHIO NUTS
Main course, 4 persons.
Equipment: Dutchdeluxes Medium Rectangular Oven Dish, pestle and mortar, brush.
INGREDIENTS:
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1 Cauliflower (medium/large)
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1 Garlic clove, peeled
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½ tsp. Ground turmeric
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½ tsp. Cumin seeds
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1 tsp Coriander seeds
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2 tbsp. Olive oil + 1 teaspoon
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4 Lemons
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3 tbsp. Tahini paste (sesame paste)
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1 tbsp. Greek yogurt
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1 Bunch flat leaf parsley
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1 Bunch fresh dill
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1 Pomegranate (or 150 gr. pomegranate seeds)
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50 gr. Peeled pistachio nuts
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Za'atar (Middle Eastern herb mix)
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Freshly ground black pepper
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(Sea)salt


PREPARATION:
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Heat the oven to 240 degrees Celsius.
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Bring a large pot of water with 2 teaspoons of salt to a boil.
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Remove the leaves from the cauliflower and cut the stem straight so it can stand up. Boil the cauliflower for 7 minutes, white part down. Drain and let it steam in a sieve for 10 minutes.
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Toast the cumin and coriander seeds 2-3 minutes in a small pan until fragrant. Remove and grind in a pestle and mortar until fine with 1 teaspoon of seasalt. Add 1 clove of garlic and grind to a paste. Add 2 tablespoons of oil, a few twists of black pepper and the curcuma and mix well.
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Add 1 teaspoon of oil to the center of the oven dish and place the cauliflower. Brush the entire cauliflower with the herb oil.
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Place the cauliflower in the middle of the oven voor approximately 45 minutes (depending on the size).
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Check the cauliflower halfway and turn. Add 2 halved lemons to the oven dish at this point.
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Make the dressing by combining 3 tablespoons of tahini with 1 ½ tablespoons of lemon juice.
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Add 3 tablespoons of warm water and 1 tablespoon of yoghurt. For a thinner dressing, add more water. Taste and season with salt and fresh black pepper and extra lemon juice or yoghurt if needed.
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Remove the seeds from the pomegranate above a bowl. Toast the pistachios in a frying pan, remove and chop roughly. Also roughly chop the dill and parsley.
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The cauliflower is ready when you can easily pierce a knife or pin through the center. The cauliflower should have a brown, charred color, which gives added flavour.
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Garnish the cauliflower with the nuts, pomegranate, herbs and za’atar and serve with the charred lemon, dressing and extra za’atar to taste.


Variations:
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Try adding a minced clove of garlic to the dressing or some chopped green herbs like coriander.
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Replace the pistachios with toasted shaved almonds.
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Replace the za’atar with sumac.