Turmeric roasted cauliflower with tahini and pomegranate
Serves: 8 as a side or as part of a mezze
Prep time: 25 minsTotal time: 
Recipe by Sesame - a new cafe in the heart of Covent Garden, London, inspired by the vibrant market stalls and the smoking grills of the Middle East. / Recipe photograph by Jonathan Lovekin.
Turmeric roasted cauliflower with tahini and pomegranate
Serves: 8 as a side or as part of a mezze
Prep time: 25 minsTotal time: 
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 3kg cauliflower, broken up into 3-4 cm florets, leaves and stalk discarded
- ¾ tsp ground turmeric
- 75ml olive oil
- 2 large garlic cloves, crushed
- 100g tahini
- 1 tbsp pomegranate molasses
- 3 tbsp lemon juice
- ½ x 28g pack parsley, leaves only, roughly chopped
- seeds of 1 small pomegranate
Step by step
- Preheat the oven to 240°C, fan 220°C, gas 9, or as high as it will go.
- Put the cauliflower florets in a large bowl with the turmeric, oil, garlic, 1 teaspoon of salt and a good grind of black pepper. Mix well, then transfer onto 2 large lined baking trays and roast in the oven for 12-15 minutes, until the cauliflower is cooked and starting to brown but still retains a bite.
- Remove from the oven, transfer to a large bowl and set aside to cool.
- Whisk together the tahini, pomegranate molasses and lemon juice in a medium bowl, along with 75-100ml water and salt to taste.
- To serve, transfer to the cauliflower to a large platter, drizzle over some of the tahini sauce (serve the rest on the side) and sprinkle with the parsley and pomegranate seeds.
