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  • Pierre Schaeffer

Turmeric roasted cauliflower with pomegranate and tahini


I have recently started to use tahini in my kitchen, mainly to make our own hummus, and decided to look at other ways to consume it.

Cauliflower and pomegranate are two ingredients that I love to cook with ,so here is my latest recipe for you.

It is great as a salad or a side dish, and if you feel adventurous you can also roast the cauliflower whole or cut thick slices (cauliflower steak) instead of the florets.


1 medium cauliflower cut into florets

2 tbsp of ground turmeric

2 tbsp of olive oil

3 tbsp of pomegranate seeds

3 tbsp of tahini

1 pinch of salt

2 tbsp of chopped coriander

The juice of half a lemon


Preheat the oven to 180C/ 150C fan/gas.

Place the cauliflower florets in a mixing bowl, add the salt, turmeric and olive oil.

Give it a good mix, then place it on a lined roasting tray.

Roast in the oven for 20-25 minutes, until the cauliflower is cooked (with still a light bite) and lightly brown in colour.

Transfer into a bowl, add the pomegranate seeds, chopped coriander, tahini and the lemon juice.

Finish it with some flaky salt and pepper to taste.


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