Recipe courtesy of Psychologies Magazine (Spring 2018) and recipe taken from a booking called Feasting.
If you don’t have time to slow roast the cauliflower, parboil it until soft enough to pierce with a fork.
1 large cauliflower head
1 tbsp saffron threads
1 tbsp sumac
1 tsp ground turmeric
1tsp ground cumin
1 tsp ground coriander
1/2 tsp ground chilli
90ml olive oil, plus extra if needed
1 tsp salt
540g Tahini dip, to serve
80g slivered pistachios, to garnish
2 tbsp pomegranate seeds, to garnish
2 tbsp chilli hair, to garnish
For the Tomato Salsa:-
1/4 red onion, finely diced
5 tomatoes, deseeded and finely diced
2 tbsp chopped coriander leaves
2 tsp olive oil
2 tsp lemon juice
Step One: Preheat the oven to 180oC / 350oF / Gas Mark 4. Put the cauliflower head on a baking tray lined with baking paper. Mix the saffron threads with 500ml of boiling water, then set aside to steep for 15-20 minutes.
Step Two: In a bowl, combine the saffron liquid with the sumac, ground spices, oil and salt. Pour the mix over the cauliflower, making sure it is evenly coated. Cover the tray with foil and roast in the oven for 2 hours, basting every 30 minutes with the saffron liquid. Add more oil if needed.
Step Three: Remove the foil and roast for a further 10 minutes to brown the cauliflower. While it is browning, make the tomato salsa. Combine all the ingredients in a bowl and mix. Season to taste with salt.
Step Four: To serve, spread the Tahini dip on a platter and place the cauliflower on top. Cut out a generous wedge of cauliflower and pile the salsa inside and around the edges. Garnish with the slivered pistachios, pomegranate seeds and chilli hair (find in speciality food stores.