Ingredients
- 1 head cauliflower, small to medium, about 2 lb (900 g)
- 4 cups vegetable stock
- ½ teaspoon coriander seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon ground turmeric
- 2 cardamom pods, lightly crushed
- 1 cinnamon stick, snapped in half
- ½ teaspoon smoked paprika
- 2 bay leaves
- 1 tablespoon olive oil
- salt and pepper, to taste
Tahini sauce
- 4 tablespoon tahini, well stirred
- 3 tablespoon lemon juice
- 1 tablespoon ras el hanout
- 1 pinch chili powder
- ⅓ to ½ cup water
- salt and pepper, to taste
To serve
- ½ pomegranate, seeds only (about ½ cup / 80 g)
- ½ cup sliced almonds, toasted
- lemon wedges, to serve
Instructions
- Preheat the oven to 465°F (240°C) and line a small roasting pan or baking dish with parchment paper.
- Pull off the large outer leaves and trim the stem flush so the cauliflower sits flat, without cutting into the core, so the head stays whole. Leave a few small inner leaves on if you like; they turn crisp in the oven.
- Put the vegetable stock, coriander seeds, cumin seeds, turmeric, cardamom pods, cinnamon stick, smoked paprika and bay leaves in a saucepan just big enough to hold the cauliflower. Bring to a boil over high heat.
- Lower the cauliflower into the pot stem side down, reduce the heat to low and cover. Simmer for 10 minutes, spooning the liquid over the top halfway through if it isn't fully covered. You only want to soften it slightly; a knife should still meet resistance in the center, or it will turn mushy when roasted.
- Lift the cauliflower out with two large spoons and let it drain stem side up in a colander for a few minutes, shaking gently to remove excess liquid. Strain and save the poaching liquid if you want to cook rice or quinoa in it.
- Place the cauliflower in the lined pan, rub it all over with the olive oil and season well with salt and pepper. Roast for 40 to 45 minutes, rotating the pan every 10 minutes, until deep golden with a few darker patches and a knife slides easily into the center.
- While it roasts, make the sauce. Whisk the tahini, lemon juice, ras el hanout, chili powder and ⅓ cup (80 ml) of water until smooth. The sauce may thicken at first; keep whisking and add more water a tablespoon at a time, up to ½ cup (120 ml) in total, until it's pourable like heavy cream. Season with salt and pepper.
- Transfer the cauliflower to a serving platter. Drizzle with the tahini sauce, scatter over the pomegranate seeds and toasted almonds, and serve right away with lemon wedges and any extra sauce on the side. Cut into wedges to serve.
Notes
Cinnamon stick: True (Ceylon) cinnamon is delicate and snaps in half easily. If yours won't break, it's probably cassia, which has a similar flavor; just add it whole.
Toasting the almonds: Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, shaking the pan often, until golden. For a nut-free version, use toasted pumpkin seeds instead.
Serving size: This serves 4 as a side dish or 2 as a main with rice or quinoa on the side.
Leftover poaching liquid: Strain it and use it to cook long-grain rice or quinoa to serve alongside. Stir in some chopped dates, caramelized onions and roughly chopped pistachios. Any extra broth makes a great base for red lentil dal, since the flavors are so similar.
Make ahead: Poach the cauliflower up to 1 day ahead, cool and refrigerate, then roast straight from the fridge, adding about 10 minutes. The sauce keeps for up to 5 days in the fridge; whisk in a splash of water if it thickens.
Storage: Refrigerate leftover cauliflower in an airtight container for up to 4 days and reheat in a 400°F (200°C) oven for 10 to 15 minutes. Roasted cauliflower doesn't freeze well.
Nutrition (estimated per serving)
Calories: 266kcalCarbohydrates: 23gProtein: 9gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gSodium: 52mgPotassium: 726mgFiber: 8gSugar: 8gVitamin A: 171IUVitamin C: 78mgCalcium: 126mgIron: 3mg
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