Roasted Cauliflower with Tahini

vegan sides ottolenghi-inspired beginner dinner-party
⏱ 40 min ✋ 5 min active 🍽 3-4

Ottolenghi, Jerusalem style

Ingredients

  • 1 whole cauliflower, cut into large florets (keep them big)
  • EVOO
  • 1 tsp cumin
  • Salt
  • Pul biber
  • Tahini sauce (see pantry-sauces/tahini-sauce.md)
  • Pomegranate seeds
  • Toasted pine nuts
  • Fresh flat-leaf parsley

Method

  1. Toss florets with EVOO, cumin, salt, pul biber
  2. Roast at 200°C for 35–40 mins until deeply golden and slightly charred at edges
  3. Transfer to serving plate
  4. Drizzle tahini sauce cold over the top
  5. Scatter pomegranate seeds + pine nuts + parsley

Key Details

  • Keep florets large, they caramelise better and hold their shape
  • Tahini goes on cold at the very end, heat makes it seize up and go strange
  • The slightly charred edges are the best bits, don’t be afraid of colour
  • This is the Ottolenghi formula at its purest: roasted vegetable + tahini + pomegranate + nuts

Variations

  • Add a handful of raisins or barberries for sweetness
  • Top with crumbled feta for a non-vegan version with extra saltiness
  • Use a whole roasted head (leave intact, longer cooking) for a dramatic dinner party centrepiece
  • Ras el hanout instead of cumin for a Moroccan variation

Pairs well with

  • Any lamb dish, especially braised shoulder (this is the classic accompaniment)
  • As a standalone with bulgur and mint yogurt
  • Works at room temperature, good for dinner parties

Notes & learnings

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