Servings: 2-3

 

Ingredients:

 

For the cauliflower:

• 1 large cauliflower cut into small florets, washed and set aside

• 1/2 tsp turmeric powder

• 1/2 tsp cumin powder

• 1/2 tsp salt

• 1/2 tsp coriander powder

• 1 tsp paprika

• 2-3 tbsp avocado oil

 

For the toppings:

• 1 whole small pomegranate cut and deseeded

• 2 tbsp minced parsley

• 12 cherry tomatoes halved

• 1-2 spring onions minced

• 1 hot green chili minced (optional)

• 4-5 walnuts minced

 

For the tahini sauce:

• 1 lemon

• 2 mashed garlic cloves

• 4-5 tbsp tahini

• Water

 

 

Directions:

1. Set the oven to 200 degrees.

2. Place the cauliflower florets in a non-stick oven dish.

3. Top cauliflower with all the spices and avocado oil and mix well.

4. Place in oven and grill until brown.

5. Prepare the tahini sauce by mixing together the lemon, garlic and tahini. Gradually add water to get to the desired consistency, the sauce should not be too thick.

6. When the cauliflower is done, place the florets at the bottom of a deep dish.

7. Top the florets with the tahini sauce.

8. Add the remaining toppings and serve.