Recipe courtesy of Ali Alt, the founder of Baliboosta.com
Sumac Roasted Cauliflower Florets & Green Tahini
Ingredients - Cauliflower
1 large cauliflower (800g)
4 tbsp. olive oil
2 tbsp. sumac
1 tsp. vegetable oil
20g. parsley, roughly chopped
200g pomegranate seeds
3 tbsp. pumpkin seeds
sea salt (to taste)
black pepper (to taste)
Ingredients - Green Tahini
4 tbsp. tahini
15 g. fresh mint, roughly chopped
15 g. fresh parsley, roughly chopped
15 g. fresh coriander, roughly chopped
zest & juice, 1 lemon
zest & juice, 2 limes
2 garlic cloves, crushed
1 tsp. ground cumin
8 tbsp. olive oil
2 tbsp. white wine vinegar
1 tbsp. pomegranate molasses (or maple)
sea salt (to taste)
black pepper (to taste)
Method
1. First, preheat the oven to 180C. Trim the cauliflower and divide into small florets, coat with the olive oil and toss with sumac. Spread the florets in a roasting tin and cook for 30-40 minutes, until tender and golden.2. Then, to the pumpkin seeds. Add a teaspoon of oil to a small frying pan, over a medium heat add the pumpkin seeds. Stirring regularly remove the seeds when browned (4-6 minutes). Place in bowl, add a pinch of salt, black pepper and sumac and leave to one side.
3. Now, turn your attention to the tahini. Add all the ingredients to a food processor. Yes, it’s that easy. Blend until smooth, adding water as necessary to reach your desired consistency. In this instance we want a thinner dressing-like consistency, so add water until you get there. Season to taste.
4. Finally, remove the cooked florets from the oven and place in a bowl. Toss with the chopped parsley and pomegranate seeds. Drizzle over generous helpings of tahini and top with the toasted pumpkin seeds.