Ingredients
1 cauliflower or Romanesco Cauliflower
2 tbsp olive oil
3 sprigs dill leaves picked
Sea salt and cracked black pepper
Coriander leaves
Pomegranate seeds
Tahini dressing
140g plain yoghurt
2 heaped tbsp tahini paste
2 tbsp lemon juice
1 tsp honey
80ml water
Method
Preheat the oven to 180C. To make the tahini dressing, combine the yogurt, tahini, lemon juice,
honey, salt and water and whisk until smooth. Set aside.
Combine the oil, dill, salt and pepper and toss to combine. Place the cauliflower on a large basking
tray lined with non-stick baking parchment and drizzle over the oil, dill mix and roast for 20-25
minutes or until the cauliflower is golden. Put the cauliflower on a serving plate and drizzle over the
tahini dressing and scatter over coriander leaves and pomegranate seeds. Serves 4-6