This cauliflower side dish is an elegant offering for the holidays, whether it be as a side, a Vegan/Vegetarian main or it is equally perfect as a topping for a delicious salad or healthy bowl recipe. Cauliflower cooks in the oven in hardly anytime at all, and the dressing is simply tahini, coconut milk and lime juice. Pretty red pomegranate jewels are sprinkled all over the top.
All you need to do to make this easy side is cut the cauliflower into slices, making sure there are flat edges so the dukkah doesn’t fall off. If serving as a Vegan or Vegetarian main course, you could do a whole slice of cauliflower. Season the cauliflower with a little olive oil, salt and pepper, then spoon some dijon or honey mustard on top of each piece of cauliflower, then sprinkle the dukkah generously on each piece. I love dukkah and tend to just buy a good quality version from the shops – its an Egyptian spice, nut and seed blend and you can usually find it easily at supermarkets these days. If you don’t have that, just use another spice blend that you like, or mix up some coriander powder, sesame seeds, fennel seeds, finely chopped almonds and dried thyme for a basic version. Roast the cauliflower in the oven for 20 minutes, or until just tender and a little brown at the edges.
While the cauliflower is baking, make the sauce by mixing tahini with some coconut milk over a low heat until melted together. Add the juice of half a lime at the end and take off the heat. Add a few drops of water if needed to make a runny consistency
I find that cauliflower cools down quite quickly. So leave the pan in the oven until ready to serve. Then drizzle over the tahini sauce and sprinkle over the pomegranate seeds. Finish with some finely chopped soft herbs, such as fresh mint and/or parsley.
- 1 head cauliflower
- olive oil
- salt and pepper
- 4 tbsp dijon mustard
- 4 tbsp dukkah
- 2 tbsp tahini
- 4 tbsp coconut milk
- juice of 1 lime
- 2 tbsp pomegranate seeds
- 2 tbsp chopped soft herbs such as mint and parsley
- Preheat oven to 180C/350F. Using a large, sharp knife, cut the cauliflower straight down the middle in two, then each half into clean slices about 1cm thick. You could either leave them whole as large steaks, or separate into florets from there. The stem is also fine to use! Pack the cauliflower slices in closely on a large baking pan.
- Drizzle over a little olive oil, then salt and pepper. Spread the mustard over each piece of cauliflower, trying to cover all of the surface area. Then generously dust over the dukkah on each piece.
- Roast in the oven for 20-25 minutes, or until just tender and browned on the edges.
- Gently warm the tahini and coconut milk together in a saucepan over low heat until just incorporated and warmed through, and then add the lime juice. If it is too thick, add a teaspoon of water at a time until a drizzle consistency is achieved.
- When ready to serve, drizzle over the tahini sauce then scatter over the pomegranate and chopped herbs.