Roast Romanesco cauliflower with tahini and pomegranates

• portioner: Serves 4-6 as part of a

Ingredienser

FOR THE CAULIFLOWER

2 heads of Romanesco cauliflower, cut into 5cm florets

4 tablespoons light olive oil

1 teaspoon ground cumin

1 teaspoon ground allspice sea salt and freshly ground black pepper

2 tablespoons pomegranate seeds

FOR THE TAHINI SAUCE

75g tahini

4 tablespoons lemon juice

1 garlic clove, crushed

Vejledning

Preheat the oven to 200°C/fan 180°C/Gas 6.

Place the cauliflower florets on a large baking tray and drizzle over the light olive oil, cumin and allspice. Season generously with salt and pepper and give the florets a good stir so they are evenly coated.

Transfer to the oven and cook for 20-30 minutes, until the cauliflower is tender but still firm, tossing halfway through to make sure the florets cook evenly. Leave them to cool slightly while you make the sauce.

Whisk together all the ingredients for the tahini sauce with 100ml

water and season with salt and pepper.

Once the cauliflower has reached room temperature, place on a platter, drizzle over the tahini sauce and sprinkle with the pomegranate seeds.