Turmeric roasted cauliflower with tahini and pomegranate seeds - The Jewish Chronicle
Fresh, fruity and full of flavour
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Ingredients
- 2 large heads of cauliflower (3kg), broken up into 3-4 cm florets (2kg net)
- ¾ tsp ground turmeric
- 75ml olive oil
- 2 large garlic cloves, crushed
- Salt
- black pepper
- 180g tahini
- 1 tbsp pomegranate molasses
- 3 tbsp lemon juice
- 10g parsley, roughly chopped
- Seeds of 1 small pomegranate (100g net)
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