Roasted Cauliflower Jaffa Recipe

Preheat and prepare

Preheat oven to 220°C (425°F). Line a baking sheet with parchment paper or lightly oil it.

Trim and score cauliflower

Remove outer leaves from the cauliflower and trim the stem so the head sits flat. Leave the head whole. Using a small, sharp knife, score the top in a crisscross pattern about 1/4-inch deep to increase surface area for spice adhesion and roasting.

Make spice oil

In a small bowl, whisk together 2 tbs extra-virgin olive oil, 1 tsp ground cumin, 1 tsp sweet smoked paprika, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp ground black pepper and 1 tsp fine sea salt until combined.

Coat cauliflower

Brush or rub the spice oil evenly over the entire cauliflower, working the mixture into the scored cuts and the base.

Roast

Place the cauliflower upright on the prepared sheet and roast in the preheated oven for 35–45 minutes, until the edges are browned and a skewer inserted into the core meets little resistance. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Finish with lemon

Remove from oven and immediately squeeze the juice of 1 lemon over the hot cauliflower. Let rest 5 minutes while you make the dressing.

In a bowl, combine 1/4 cup tahini with 2 tbs fresh lemon juice, 1 grated garlic clove, 1 tsp maple syrup or honey, 1/4 tsp ground cumin and 1/2 tsp fine sea salt. Whisk while slowly adding 3 tbs warm water until the dressing is smooth and pourable (add more water, 1 tsp at a time, if needed). Stir in 1 tsp extra-virgin olive oil. Taste and adjust seasoning or acidity with more lemon or salt.

Transfer the roasted cauliflower to a serving platter. Drizzle the tahini dressing generously over the top, letting some run into the scored cuts.

Scatter 2 tbs chopped fresh parsley and 1/4 cup pomegranate seeds over the cauliflower. Sprinkle 1 tsp toasted sesame seeds and 1/4 tsp chili flakes for heat.

Drizzle the final 1 tbs extra-virgin olive oil over everything and season lightly with additional salt if needed. Serve warm, sliced into wedges or served whole for guests to carve. Leftovers refrigerate up to 3 days; reheat gently in a 180°C (350°F) oven until warmed through.