PREP TIME 20 minutes COOK TIME 40 minutes SERVES 2-3 as a starter or side Jump to Recipe AUTHOR NOTES I’ve told you how much I laaave pomegranates already, right? Well, this is my favourite way to eat cauliflower. We’ve had a similar version a couple of times at our favourite restaurant (@eateightysix) and I found a sad cauliflower chilling out in my fridge so thought whip up a little something-something. Watch how I put it together on my IG Highlights. Couple of tips for a good roasted cauli: use a hot oven, preheat your roasting tray and don’t overcrowd it. —Nikoletta

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1 cauliflower head
1 teaspoon sweet paprika
4 tablespoons olive oil
1 teaspoon salt
3 tablespoons tahini
1 small garlic clove
1 tablespoon water
3 tablespoons Greek yoghurt
2 tablespoons lemon juice
salt and pepper to taste
1-2 teaspoons pomegranate molases
fresh mint, fresh parsley roasted almonds and pomegranate to garnish

1 cauliflower head 1 teaspoon sweet paprika 4 tablespoons olive oil 1 teaspoon salt 3 tablespoons tahini 1 small garlic clove 1 tablespoon water 3 tablespoons Greek yoghurt 2 tablespoons lemon juice 1 -2 teaspoons pomegranate molases

Preheat oven to 200°C. Cut your cauliflower into florets and wash them. Add them to boiling water for no more than 10 minutes until they’ve softened a little.
Drain them, run them under cold water for 30 seconds and pat them dry with a paper towel. In a large bowl, add the olive oil, sweet paprika and salt and stir. Add the dry cauliflower florets into the bowl and toss until they are coated. Space them out on to a preheated roasting tray and cook for about 35-45 minutes until golden.
For the tahini sauce, grate the garlic into a bowl, add the tahini and water and combine. Add the yoghurt, lemon juice and seasoning and mix. Spoon the sauce into your serving bowl, place the cauliflower on top and drizzle the pomegranate molasses. Garnish with fresh mint, parsley, chopped roasted almonds and pomegranate seeds.