Roasted Cauliflower with Tahini and Pomegranate Molasses

INGREDIENTS
1 cauliflower head
1 teaspoon sweet paprika
4 tablespoons olive oil
1 teaspoon salt
3 tablespoons tahini
3 garlic cloves
3 tablespoons greek yoghurt
2 tablespoons lemon juice
salt and pepper
pomegranate molasses
fresh mint, parsley, roasted almonds and pomegranate seeds for garnish

METHOD
1. Wash and cut your cauliflower into florets. Preheat your oven to 180C fan-forced. Add the olive oil, sweet paprika and salt to a baking dish and rub and coat the cauliflower florets. Space them out, crush 2 of the garlic cloves and throw them in too. Cover with foil and bake for about 45 minutes until they’ve softened. Remove the foil, turn the oven up to 220C and bake for a final 15-20 minutes until golden.

2. For the tahini sauce, grate half a garlic clove into a bowl, add the tahini, yoghurt, lemon juice, seasoning and mix until well combined.

3. Spoon the sauce at the bottom of your serving dish, place the cauliflower on top and drizzle with pomegranate molasses and extra virgin olive oil. Sprinkle with fresh mint, parsley, chopped roasted almonds and pomegranate seeds.