Roasted Whole Cauliflower with Tahini dressing
"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 centerpiece that cuts up into wedges like a cake. This is tasty hot, cold or warm!"
Preparation Time:15 minutes
Cooking Time: 1 hour15 minutes Serves: 6 people
credit: Chef Denise Phillips
1 large whole cauliflower
1 tablespoon sumac
1 tablespoon cumin
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon za’atar
2 teaspoons paprika
3 tablespoons fresh thyme – leaves only
2 tablespoons olive oil
150ml Sesame Kingdom premium Tahini
Juice from1 lemon
2 tablespoons mint leaves
30 ml vegetable oil
1-2 cloves garlic – peeled and chopped
Bunch of fresh thyme – leaves only
Pomegranates –de seeded.
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.