🍳 Instructions

Roast the Cauliflower

• Preheat oven to 450°F.

• Bring a large pot of well-salted water to a boil. It should be big enough to fully submerge the cauliflower.

• Invert the cauliflower and boil for about 8 minutes, or until just fork-tender.

• Remove and place on a rack to dry completely. The drier the cauliflower, the better the caramelization. Let it sit as long as you can. In a pinch, a hair dryer works.

• Mix olive oil with cardamom, smoked paprika, garlic powder, and cumin. Do not add salt yet.

• Brush the cauliflower with the spiced oil, reserving about one quarter of the mixture.

• Season generously with salt.

• Place on a wire rack set over a baking tray and roast for about 40 minutes, until deep golden and caramelized.

• Remove from oven, brush with remaining spiced oil, then return to the oven for another 5 to 10 minutes. Go longer if you like it a little charred.

Make the Whipped Tahini

• Add tahini, olive oil, lemon juice, garlic, and salt to a blender. Do not add the water yet.

• Blend on medium speed, then slowly stream in the ice-cold water until light, smooth, and fluffy.

• Blend for about 1 minute, adjusting water as needed to reach your desired consistency.

To Plate

• Spoon whipped tahini onto the plate and spread into a wide circle.

• Place the roasted cauliflower in the center.

• Finish with another small dollop of tahini, pomegranate seeds, and chopped cilantro