Recipe: Turmeric roasted cauliflower with tahini and pomegranate seeds


Roasted cauliflower has always been a favourite ingredient in Ottolenghi's salads. The soft sweetness works well with the lemony, tahini dressing and crunchy pomegranate.

Serves: 8

2 large heads of cauliflower (3kg), broken up into 3-4 cm florets (2kg net)
¾ tsp ground turmeric
75ml olive oil
2 large garlic cloves, crushed
Salt and black pepper
180g tahini
1 tbsp pomegranate molasses
3 tbsp lemon juice
10g parsley, roughly chopped
Seeds of 1 small pomegranate (100g net)


● Preheat the oven to 230°C.

● Place the cauliflower florets in a large bowl with the turmeric, oil, garlic, 1 teaspoon of salt and a good grind of black pepper.

● Mix well and then transfer onto 2 large parchment-lined baking trays.

● Place in the oven for 10-12 minutes, until the cauliflower is cooked and starting to brown but still retains a bite.

● Remove from the oven, transfer back to the large bowl, so that the cauliflower gets coated in the oil and seasoning, and set aside to cool.

● Whisk together the tahini, pomegranate molasses and lemon juice in a medium bowl, along with 160ml of water and a third of a teaspoon of salt.

● To serve, transfer the cauliflower to a large platter.

● Drizzle over the tahini sauce, sprinkle with the parsley and pomegranate seeds and serve at room temperature.

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