Wash and dry the cauliflower and cut it into florets or thick slices. Finely grate the garlic, deseed the pomegranate and roughly chop the walnuts.
Toss the cauliflower with the olive oil and cumin and spread it on a baking tray. Roast in the oven at 200 °C (180 °C fan) for 20–25 min, until the edges are deep golden and the cauliflower is soft.
Meanwhile, stir the tahini with the lemon juice and garlic until smooth. If needed, stir in a little water to make a spreadable cream.
Take the roasted cauliflower out of the oven and brush or drizzle it with the tahini mixture. Bake for another 5 min at 200 °C, until the surface sets slightly.
Toast the walnuts briefly in a dry frying pan until fragrant. Have the pomegranate seeds ready.
Arrange the cauliflower on a platter and scatter over the walnuts and pomegranate seeds. Serve warm.
Good to know
Cauliflower can do much more than play the side dish. Here it turns golden brown outside, soft inside and gets a spiced, creamy crust on top.
Swaps
Walnuts → almonds (more vitamin E) | pomegranate → blueberries (also provide polyphenols) | tahini → almond butter (milder flavour, also unsaturated fats) | olive oil → avocado oil (stable at high heat, mainly unsaturated fats)
Allergens
Contains sesame and walnuts (tree nuts). For children, season mildly and finely chop or leave out the walnuts. During pregnancy no cause for concern with well-washed veg and fresh ingredients.
