1 head of cauliflower
4 tbsp ras el hanout spice mix
1⁄4 cup tahini mix (recipe follows)
2-3 tbsp pomegranate seeds
2-3 tbsp caper salsa verde (recipe follows)
1 tsp sumac powder
10 pcs marinated olives
Orange zest sliced thinly
Salt to taste
1 roasting pan
1. Heat oven to 375F.
2. Flip the cauliflower upside down. Using a sharp knife, remove any leaves and the stem/core of the cauliflower, ensuring that the head remains intact (this is just for presentation; if the cauliflower falls apart it will still taste great).
3. Season the underside of the cauliflower with half of the ras el hanout mix, salt, and olive oil (season it well so the flavour travels through the cauliflower, not just the outside).
4. Place the head upside down in a parchment lined roasting pan, cover the top with parchment paper and then aluminium foil (placing food directly against aluminium foil can cause it to erode).
5. Place the pan into the oven for approx 45 mins.
6. While you are waiting, complete the caper salsa verde recipe and the tahini recipe (below).
7. Once the 45 minutes is up, remove the cauliflower from the oven and remove the aluminium foil and parchment. Be careful to avoid escaping steam.
8. Flip the cauliflower and season the top using the remaining ras el hanout, salt and olive oil.
9. Cover with parchment and aluminium foil and replace in the oven for another 45 mins.
10. Check the cauliflower using a sharp thin-bladed knife inserted into the centre (it should be fairly easy/not yielding). Leave the knife inside for 3-4 seconds, remove and place it against your wrist to check if it is hot.
Caper Salsa Verde
3 tbsp capers chopped roughly
2 tbsp flat leaf parsley chopped roughly
2 tbsp lemon juice
3 tbsp olive oil
Combine all ingredients.
1⁄4 cup tahini
1 tbsp lemon juice
1 clove peeled garlic
Salt to taste
1. Finely chop the garlic until it becomes a paste.
2. Combine the tahini, lemon juice, garlic in a bowl and stir to combine.
3. Add water and continue stirring to adjust the consistency of the tahini. You want to make it thin enough so that it will drizzle easily.
4. Season with salt to taste.
1. Place a pool of tahini onto the plate and spread it into a circle using the back of the spoon. It should be about 8-9 inches in diameter.
2. Place cauliflower on top of the tahini.
3. Drizzle extra tahini over top of the cauliflower.
4. Spoon caper salsa verde over the top.
5. Sprinkle pomegranate seed over the top.
6. Place marinated olives around the outside of the cauliflower.
7. Sprinkle with sumac over top.
8. Place thinly sliced orange zest over top.