So here I am cooking with cauliflower again. You know what that means, right?

Yep, the better half was out of town. Anyone that doesn’t pay too much attention to my goings on is probably wondering what I’m rattling on about.

Simply put, I’m the only one in this household that likes cauliflower. Very rarely do I buy it, other than when the other half is away. And when I do, I get through one in two sittings. I mean, it’s mostly just liquid once it’s cooked, right?

I know, I know, there’s more to cauli than the liquid it contains. They’re just so easy to eat!

There’s something a little theatrical about baking a cauli whole and serving it on a platter. On their own they’re a bit on the ordinary side when it comes down to appearance, but when you slip them into a funky outfit – they’re kinda cool!

A good rub-down with tahini, some exotic spices and a few other vegetables make for a tasty meal. And you’ve got to love that it’s all cooked in one pot!

Print Recipe

Baked whole cauliflower with tahini & baharat

This baked whole cauliflower will take centre stage of your dinner spread.

Course

Vegetables

Cuisine

Middle Eastern

Servings

servings

Ingredients

• 1 head cauliflower
• 4 tbsp tahini
• 1 tsp baharat recipe link in notes
• ¼ tsp salt
• 3 tbsp olive oil
• 8 pods broadbeans left whole
• 4 french shallots halved lengthways
• 6 baby carrots
• 10 cherry tomatoes
• 1 tbsp pomegranate molasses
• pomegranate arils to garnish

Dressing

• 1 cup parsley leaves
• ⅓ cup virgin olive oil
• ¼ cup cider vinegar
• ¼ tsp salt

Course Vegetables Cuisine Middle Eastern Servings servings Ingredients 1 head cauliflower 4 tbsp tahini 1 tsp baharat recipe link in notes ¼ tsp salt 3 tbsp olive oil 8 pods broadbeans left whole 4 french shallots halved lengthways 6 baby carrots 10 cherry tomatoes 1 tbsp pomegranate molasses pomegranate arils to garnish Dressing 1 cup parsley leaves ⅓ cup virgin olive oil ¼ cup cider vinegar ¼ tsp salt

Instructions

1. Preheat the oven to 210°C.
2. Drizzle the oil into the base of an ovenproof pot. Take the cauliflower and smear the tahini all over it, then scatter over the baharat evenly, followed by the salt.
3. Lay the broad bean pods into the base of the pot, lay the cauliflower on top and then scatter around the shallots, carrots and cherry tomatoes. Drizzle the pomegranate molasses over the cauliflower.
4. Put the lid on and bake in the oven for 1 hour. Remove the lid then bake for a further 25 minutes, or until the cauliflower is tender in the middle.
5. To serve, carefully lay the cooked cauliflower on a platter and surround it with the cooked vegetables. Remove the broad beans from the pods and scatter over.
6. Drizzle the cauliflower with some of the dressing and garnish with with pomegranate arils and leaves from the baby carrots.

Dressing

1. Combine all dressing ingredients in a bowl and, using a stick blender, blitz until emulsified.

Recipe Notes

Get my recipe for baharat here.

 

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