Roasted Cauliflower

By Resident Chef: Harvey Pincis


Roast Cauliflower



Last month I came across a fun recipe for roast cauliflower; some interesting ingredients, but way off cooking times. Lucky for me, my much better half likes cauliflower and suggested we have some on the weekend, so 5 milliseconds later that was on the shopping list and my suggestion to roast it whole was given the royal seal of approval.



So, first one cuts the base, so it sits flat, scoring the base to help the cooking, while keeping the outside leaves, as the idea is to keep the cauliflower structurally sound. One then lowers the cauliflower in a pot and lets it steam for about ten minutes.



While that is steaming, heat the oven to about 350 degrees and one can prepare the sumac butter. Melt a fair sized knob of butter and mix thoroughly some minced garlic, salt, pepper, Lebanese seven spice powder (one gets in the aromatics in one go that way – or you can add separately coriander, cumin, cinnamon etc.), a handful of sumac and the juice of one lemon.



Ease the cauliflower into a small roasting tin and pour the sumac butter all over the florets, then pop the tin in the oven and let it bake for about half an hour.

While the oven is doing its work, take 100 ml of tahini and soften it with the same quantity of iced water and the juice of a lemon to the consistency of honey, i.e. it pours, but not too watery. My personal solution was to add water slowly, mix, and add more until I achieved the right looseness of the mixture.



Take the cauliflower out of the oven and pour the tahini mixture over the florets and pop that back in the oven for about 10 minutes. At this stage one can test the cauliflower to judge if it needs more roasting time.



When the dish is ready, put on a serving plate and dress the cauliflower with pomegranate syrup, dusted with ground almond, pomegranate seeds, maybe a little more sumac and pine nuts and it is ready to serve.









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