Ingredients:
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1 cauliflower
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olive oil
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2 tablespoons tahini
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1 tablespoon squeezed lemon juice
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salt, pepper
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1 pomegranate
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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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