Baharat-Roasted Cauliflower Recipe
Rukmini Iyer's cauliflower recipe is full of Middle Eastern flavours from the mellow spice mix baharat, nutty tahini and pomegranate-studded cauliflower couscous.
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Cooking tools:
- Oven
- Stove
- Pot
- Saucepan
- Colander
- Roasting pan
- Aluminum foil
- Paper towel
- Steamer basket
- Food processor
- Mixing bowl
- Griddle
- Plate
Ingredients
- 4 baby cauliflower, or 4 large cauliflower florets (approx. 60g per floret)
- 1 tsp baharat powder
- 1 tsp sea salt
- 20g of unsalted butter
- 200g of cauliflower florets, cut into 1/2cm slices
- 1 1/2 tbsp of olive oil
- wood chips, 2 small handfuls
- 250g of cauliflower florets
- 15g of coriander, fresh
- 1/2 pomegranate, seeds only
- 2 tbsp of extra virgin olive oil
- 1/2 lemon, juice only
- sea salt
- 1 1/2 tsp tahini
- 3 tsp yoghurt
- 3 tsp extra virgin olive oil
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