Box 15: cauliflower

I believe in the rule that simpler is better, writes Marta Wajda, the author of our food boxes cycle. That is why my favourite lunches are predominantly one-ingredient ones. This time I suggest you take a cauliflower for your lunch at work. This vegetable has recently been forgotten and undervalued. I love it not only for its flavour, but also for its shape. It tastes best when roasted and served with tahini sauce, pomegranate and fresh cilantro.

– 20/01/2017 –


  • 1 cauliflower

  • olive oil

  • 2 tablespoons tahini

  • 1 tablespoon squeezed lemon juice

  • salt, pepper

  • 1 pomegranate

  • fresh cilantro

Wash cauliflower thoroughly, cut off the dry part of the stem. In a large pot bring salted water to boil, put the cauliflower inside (it’s important that the pot is fully covered with a lid). Boil for 4 minutes, then drain. Sprinkle or rub the top with olive oil and roast in 180 degrees for about 15-20 minutes. In the meantime, prepare the sauce: 2 tahini tablespoons, 1 tablespoon of lemon juice, 2 tablespoons of olive oil, a bit of salt and pepper. Mix energetically, if the sauce is too thick add some warm water. I recommend coating the cauliflower with the sauce while it is still warm. Add the pomegranate seeds and chopped fresh cilantro right before serving.

Recipe: Marta Wajda, photo: Krzysztof Kozanowski/USTA Magazine

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