OVERVIEW
This cauliflower dish is something I just absolutely love. You let all those yummy spicy flavours permeate, then cook the cauliflower until it’s almost caramelised. The pomegranate molasses makes it sticky and sweet, and those little piles of fresh pomegranate pop with flavour. It’s a fun, fruity, punchy, spicy dish.
SET UP YOUR EGG
Set up your EGG for indirect cooking with the ConvEGGtor in place, topped with a Stainless Steel Grid. Your target temperature is 220°C.
Remove the leaves from the cauliflower and divide it into florets. In a large bowl, toss the cauliflower florets with the olive oil, spices, salt and pepper until evenly coated.
ROAST YOUR CAULIFLOWER
Transfer the cauliflower into a large Cast Iron Skillet and spread around in a single layer, interspersed with the leaves, still on their ribs. Avoid crowding the florets too much as that will impact roasting.
Roast for about an hour until crispy and golden brown. Remove the cauliflower from the EGG and transfer to a serving platter to cool.
MAKE YOUR SAUCE
To make the tahini sauce, combine the tahini, crushed garlic and lemon juice in a small bowl. As you stir, the sauce will tighten, so you’ll need to add water to loosen it up. Start with one tablespoon and mix well. Continue adding water in very small quantities until you achieve a yoghurt-like consistency.
Add the Greek yoghurt and mix well. Add the seasoning, then taste. When the roasted cauliflower has cooled down, sprinkle with the tahini sauce, lemon juice, pomegranate molasses, chopped mint and parsley leaves.
