Roasted Romanesco Cauliflower with Tahini and Pomegranates from Zaitoun by Yasmin Khan - Cooking by

Ingredients

• 2 heads of Romanesco cauliflower, cut into 2 inch florets
• 4 tablespoons olive oil or any neutral oil
• 1 teaspoon ground cumin
• 1 teaspoon ground allspice
• Sea salt and freshly ground black pepper
• 2 tablespoons pomegranate seeds
• 5 teaspoons tahini
• 4 tablespoons lemon juice
• 1 garlic clove, crushed