Roasted Cauliflower with Tahini and Pomegranate Molasses

A Middle Eastern-inspired side dish that’s bold, bright and perfect for sharing. This dish is a celebration of how vegetables are honoured across the Levant and Mediterranean. Roasted cauliflower, spiced and golden, layered over a tangy, creamy tahini-yoghurt sauce. Finished with a drizzle of pomegranate molasses, fresh herbs and crunchy almonds, it brings together textures and flavours you’ll find across Lebanon, Syria, Palestine and even Cypriot meze tables. Whether served warm or at room temperature, it’s a beautiful and satisfying dish.

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Servings: 4

Course: Dinner

Cuisine: Middle Eastern

Ingredients Method

Ingredients

1 cauliflower head
1 teaspoon sweet paprika
4 tablespoons olive oil
1 teaspoon salt
3 tablespoons tahini
3 garlic cloves grated
3 tablespoons Greek yoghurt
2 tablespoons lemon juice
salt and pepper to taste

For garnish

pomegranate molasses
fresh mint
fresh parsley
roasted almonds
pomegranate seedz

Method

Preheat oven to 180°C (fan-forced). Wash and cut the cauliflower into florets. Dry well and toss in a baking dish with olive oil, paprika and salt. Add garlic cloves. Roast for 30 – 45 minutes until golden and slightly crisp on the edges.
Make the sauce: finely grate half a garlic clove and mix with tahini, yoghurt, lemon juice, salt and pepper until smooth.
Spread the tahini sauce over your serving plate. Pile the roasted cauliflower on top. Drizzle with pomegranate molasses and a little olive oil. Finish with a scatter of mint, parsley, roasted almonds and pomegranate seeds.