I make this dish when I cook on yoga retreats and it is one of my most requested recipes. The tahini sauce is taken from my favourite ever cookbook Jerusalem by Yottam Ottelenghi and Sammi Tamimi.
The secret to the flavour in the cauliflower is to roast it until it starts to get a really dark brown colour on parts, if you undercook it in will be watery and yuk.
Cauliflower is great for the lungs and I use it loads once the winds of autumn start to appear and continue to feature it a lot on winter menus. Cumin is fabulous for stimulating the digestion and pomegranate molasses well it is just bloody delicious on anything, but pomegranates are also good for drying out moisture in the body and adds a total wow factor to the appearance of a dish.
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