Ingredients
- 2tsp salt
- 1tsp ground turmeric
- 1tsp ras el hanout spice blend
- 2tbs olive oil
- 1 large cauliflower
- 100g tahini
- 60ml water
- Juice of half lemon
- 1 small clove garlic
- Salt
- 2tbs pomegranate seeds
- 2tbs toasted hazelnuts, roughly chopped
- 1tsp black sesame seeds
- 1tbs fresh coriander, roughly chopped
- Preheat the oven to 180 degrees. Bring a large pan of water to the boil, add a teaspoon of salt and the turmeric. Mix well.
- Remove most of the cauliflower leaves, leaving some of the smaller ones attached. Lower the cauliflower into the water carefully and simmer for up to 10 minutes, until it’s just beginning to soften but is still firm. You don’t want to overcook it at this stage.
- Tip the cauliflower into a colander in the sink and leave it to drain.
- Mix the olive oil, a teaspoon of salt and the ras el hanout together. Place the cauliflower on to a tray and rub the spice paste over it. Roast for 20-25 minutes, until golden and beginning to crisp in places.
- Meanwhile mix the tahini sauce ingredients. I use a blender for this — just blitz the tahini, garlic, lemon juice and water with salt to taste until smooth and creamy.
- Place the cooked cauliflower on a serving plate and drizzle the top with the tahini sauce. Scatter the pomegranate seeds, hazelnuts and sesame seeds on top, along with the freshly chopped coriander.
- Carve into thick slices or wedges at the table.
