
Denise says:
These aromatic Israeli spices colour the white cauliflower transforming it into red and golden once cooked. Straightforward and easy to do, it makes a delicious centre piece that cuts up into wedges like a cake. This is tasty hot, cold or warm!
Preparation Time: 15 minutes
Cooking Time: 75 minutes
Serves: 6
Ingredients:
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1 large whole cauliflower
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1 tablespoon sumac
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1 tablespoon cumin
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2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon za’atar
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2 teaspoons paprika
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3 tablespoons fresh thyme – leaves only
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2 tablespoons olive oil
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150ml tahini
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Juice 1 lemon
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2 tablespoons mint leaves
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30 ml vegetable oil
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1-2 cloves garlic – peeled and chopped
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100ml water
Garnish:
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Bunch of fresh thyme – leaves only
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Pomegranates – de-seeded
Method
- Preheat the oven to 160 F/ 325F/ Gas mark 3.
- Trim the cauliflower to remove any green leaves and wood stem. Wash thoroughly but keep whole.
- In a bowl, combine all the spices together and stir in the olive oil.
- Coat the whole cauliflower with the spice mix.
- Place on a tray lined with baking parchment paper and roast for 1 hour and 15 minutes or until soft and golden.
- For the tahini dressing, place all the ingredients in a food processor and whizz together to form a paste.
To serve the stylish way: Place the tahini dressing on the base of a plate. Sit the whole cauliflower on top and garnish with fresh thyme leaves and pomegranate seeds. Cut into wedges and serve.