Fire-Roasted Cauliflower

Roasted Cauliflower

• 1 medium cauliflower

• 2 tbsp extra virgin olive oil

• 1 tsp smoked paprika

• ½ tsp ground cumin

• Sea salt

• Freshly cracked black pepper

Tahini Dressing

• 3 tbsp tahini

• Juice of ½ lemon

• 1 small garlic clove, finely grated

• 2–3 tbsp cold water

• 1 tbsp extra virgin olive oil

• Pinch of sea salt

Garnish

• Preserved lemon, finely diced

• Fresh parsley

• Fresh mint

• Toasted pine nuts

• Pomegranate seeds (optional)

• Flaky sea salt

1. Step — Prepare the Cauliflower
   Preheat the oven to 220°C (430°F). Cut the cauliflower into large florets and toss with olive oil, smoked paprika, cumin, salt and black pepper until evenly coated.

   
   

2. Step — Roast
   Arrange the florets on a baking tray in a single layer. Roast for 25–30 minutes, turning once halfway through, until deeply golden with crisp edges and a tender centre.
   
   

3. Step — Prepare the Tahini Dressing
   Whisk together the tahini, lemon juice, grated garlic, olive oil and salt. Gradually add cold water until the dressing becomes smooth, light and pourable.
   
   

4. Step — Assemble the Dish
   Spread the tahini dressing across the base of a serving plate. Arrange the roasted cauliflower on top and finish with preserved lemon, chopped parsley, fresh mint and toasted pine nuts. For a touch of sweetness and colour, scatter over a few pomegranate seeds.
   
   

5. Step — Serve
   Finish with flaky sea salt, freshly cracked black pepper and a final drizzle of olive oil. Serve warm as a starter or alongside grilled fish or meat.

Chefs Note Great Cauliflower is all about caramelisation. Roasting at a high temperature develops deep, nutty flavours while preserving a tender centre. Combined with the freshness of herbs, the brightness of preserved lemon and the creaminess of tahini, the result is a dish that is simple, balanced and unmistakably Mediterranean.