Baked whole cauliflower with tahini & baharat
This baked whole cauliflower will take centre stage of your dinner spread.
recipe link in notes
virgin olive oil
Preheat the oven to 210°C.
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.
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.
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.
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.
Drizzle the cauliflower with some of the dressing and garnish with with pomegranate arils and leaves from the baby carrots.
Combine all dressing ingredients in a bowl and, using a stick blender, blitz until emulsified.
Get my recipe for baharat here.