Oven-baked cauliflower with pomegranate and tahini

Ingredients:

Cauliflower

• 1 head of cauliflower weighing approximately 1 kg.
• 2 tbsp. l. olive oil
• 0.5 tsp ground cumin
• 0.5 tsp ground coriander
• 1/4 cup loosely packed fresh parsley leaves
• 2 tablespoons toasted pine nuts
• 2 tbsp. l. pomegranate seeds
• Flaked sea salt, for serving

Tahini sauce

• 1/4 cup tahini
• 1/4 cup lemon juice
• 2 tbsp. l. olive oil
• 1/4 tsp ground cumin
• 1 clove garlic, finely grated

Preparation:

1. Preheat oven to 220°C.
2. Cauliflower:
   
   Remove the leaves from the cauliflower, then trim the stem so it's flush with the bottom of the head. Place the head in a medium oven-safe skillet. Brush the outside of the cauliflower with olive oil, then sprinkle evenly with cumin, coriander, 1 teaspoon coarse salt, and a few turns of black pepper. Pour 1 cup of water into the bottom of the skillet, then wrap tightly in foil.
3. Bake until the cauliflower is crisp-tender, 40–45 minutes. Remove the foil and continue baking until the cauliflower is very tender and golden, another 30 minutes. The cauliflower should hold its shape and not fall apart.
4. Tahini sauce:
   
   Meanwhile, combine the tahini, lemon juice, olive oil, cumin, garlic, 0.5 teaspoon coarse salt, and a few grinds of black pepper until smooth. Stir in 3-4 tablespoons of water until the sauce is very smooth and creamy. The sauce may seem lumpy at first, but after adding the water, it will become smooth. Taste and season with salt and pepper.
   
5. Transfer the cauliflower to a serving platter, sprinkle with parsley, pine nuts, pomegranate seeds, and a pinch of sea salt. Drizzle with a little tahini sauce, then slice and serve.