Roasted Cauliflower with Whipped Tahini & Pomegranate
My relationship with cauliflower changed entirely after spending some time with Ottolenghi's Jerusalem. The book treats vegetables with the same seriousness as meat — not as sides or afterthoughts, but as the whole point. This dish is my version of that philosophy.
The secret is high heat and patience. You want the cauliflower to genuinely char at the edges — not just cook through, but caramelise until the cut faces are dark and deeply flavoured. The spice crust amplifies this: turmeric, cumin, and smoked paprika form a shell that gets even better the longer it roasts.
The whipped tahini underneath does the same job as the whipped feta in the flatbread recipe on this site — a cloud of something rich and creamy that the main thing sits on. The pomegranate cuts through the richness with sweetness and a little acid. I make this constantly.
How to Make Roasted Cauliflower with Whipped Tahini & Pomegranate
Two components made separately and assembled at the last minute. The cauliflower goes in hot and stays hot. The tahini takes three minutes and can be made days ahead.
All Ingredients
1. 1. Roast the Cauliflower
- 1
Preheat your oven to 220°C (430°F) fan — it needs to be very hot
- 2
Break the cauliflower into large florets (bigger than you think — they shrink and the larger surface area gives you better char)
- 3
Toss with olive oil, cumin, smoked paprika, turmeric, salt, and pepper until every piece is well coated
- 4
Spread in a single layer on a large baking tray with the cut faces down — do not crowd. Use two trays if needed
- 5
Roast 25–30 minutes without touching until the undersides are deeply golden and charred at the edges. Flip and roast 5–8 minutes more
2. 2. The Whipped Tahini
- 1
In a bowl, whisk together the tahini paste, cold water, lemon juice, garlic, and salt
- 2
It will seize up and look wrong at first — keep whisking. It will come together into a pale, smooth, creamy sauce
- 3
Taste: it should be nutty, slightly tangy, and savoury. Add more lemon or salt as needed
- 4
If it is too thick to spread, add water a tablespoon at a time
3. 3. Toast the Pine Nuts
- 1
Place pine nuts in a small dry pan over medium heat
- 2
Shake constantly for 2–3 minutes until golden — they go from pale to burnt very fast, stay close
- 3
Tip onto a plate immediately to stop cooking
How to Serve
Spread the whipped tahini generously across a large serving plate or board, making a swoosh with the back of a spoon. Pile the hot roasted cauliflower on top. Scatter over the pomegranate seeds, toasted pine nuts, fresh parsley, and mint leaves. Finish with a drizzle of extra virgin olive oil and a pinch of sumac if you have it. Serve immediately — you want the cauliflower hot on the cold tahini.
Works as a vegetarian main alongside warm flatbread, or as a generous side to roast chicken or lamb. Also excellent at room temperature as part of a mezze spread, in which case make double the tahini.
The Recipe
Prep15 min
Cook35 min
Total50 min
Serves4
DifficultyEasy
Ingredients
for 4 serves
Instructions
Preheat the oven to 220°C (430°F) fan-forced. Arrange two large baking trays inside to preheat — this helps the cauliflower start charring the moment it hits the hot tray.
Break the cauliflower into large florets. In a large bowl, toss them with the olive oil, cumin, smoked paprika, turmeric, salt, and pepper until every piece is thoroughly coated.
Spread the cauliflower cut-side down across the hot trays in a single layer — do not crowd. If you need two trays, use two trays. Roast for 25–30 minutes without touching until the undersides are deeply golden and charred at the edges. Flip each piece and roast for a further 5–8 minutes.
While the cauliflower roasts, make the whipped tahini. In a bowl, whisk together the tahini paste, cold water, lemon juice, grated garlic, and salt. It will look thick and seized at first — keep whisking until it becomes pale, smooth, and creamy. If needed, add water one tablespoon at a time to reach a thick but spreadable consistency. Taste and adjust lemon and salt.
Toast the pine nuts in a small dry pan over medium heat for 2–3 minutes, shaking constantly, until golden. Tip onto a plate immediately.
To serve: spread the whipped tahini across a large plate or board in a generous swoosh. Pile the hot roasted cauliflower on top. Scatter over the pomegranate seeds, toasted pine nuts, parsley, and mint. Finish with a drizzle of extra virgin olive oil and a pinch of sumac. Serve immediately.
Tips & Notes
- High heat and space are the two non-negotiables. 220°C and a single layer on the tray — if the florets are touching and steaming each other, they will never get that char. Two trays is not optional if you have a large cauliflower.
- Buy your tahini from a Middle Eastern grocer if possible. The quality is noticeably better than supermarket tahini — less bitter, more roasted and nutty. Brands like Al Nakhil, Cortas, or any Palestinian-made tahini are excellent. Always stir the jar from the bottom before using.
- The whipped tahini firms up in the fridge. Make it up to 3 days ahead and store covered. When ready to use, let it sit at room temperature for 10 minutes, then whisk in a splash of water to loosen back to spreading consistency.
- Pomegranate seeds: the easiest way to remove them is to halve the pomegranate and hold it cut-side down over a bowl. Whack the back hard with a wooden spoon. They fall out in about 20 seconds. Do this over the sink.
- This dish is excellent at room temperature, which makes it good for entertaining. Roast the cauliflower, make the tahini, and leave both out. Assemble just before serving. The tahini at room temperature is even better than straight from the fridge.
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