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Crunchy Curry Cauliflower with Tahini and Pomegranate

Crunchy Curry Cauliflower with Tahini and Pomegranate Related:   gluten-free, lag b'omer, low-fat, Middle East, pareve, Passover, Rosh Hashanah, Shabbat, Tu b'Shevat, vegan, vegetables, vegetarian, Yom Kippur

Prep time: 15 minutes

Cook time: 50 minutes

Yield: 8 servings

This is one of the best ways—actually, my favorite way—to prepare cauliflower. It is adapted from a wonderful recipe from the Ottolenghi cookbook. The cauliflower can be made in advance, refrigerated overnight and reheated. The tahini dressing can be made up to a week in advance and refrigerated, though I like to bring it to room temperature before serving. Reprinted with permission from The Modern Menu.


  • 2 heads of cauliflower, cut into florets
  • ¼ cup olive oil
  • 2 tablespoons curry powder
  • ½ cup pomegranate seeds
  • Tahini Dressing
  • ¼ cup tahini paste
  • Juice of ½ lemon
  • 2 garlic cloves, minced
  • 2 tablespoons minced cilantro
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper


Preheat the oven to 400 degrees. Combine the cauliflower, olive oil and curry powder in a large bowl and toss to coat. Transfer to a baking dish, cover with foil and bake for about 20 minutes, until the cauliflower is softened. Remove the foil and bake for 30 minutes longer, until golden and crisp. Transfer to a serving dish. Meanwhile, to prepare the dressing, combine the tahini paste, lemon juice, garlic, cilantro, salt, pepper and ¼ cup water in a jar with a tight-fitting lid. Shake to thoroughly combine. Drizzle a couple of spoonfuls of the dressing over the warm or cooled cauliflower and sprinkle the pomegranate seeds over the dish.

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