Cauliflower with Tahini Sauce

Ingredients

• cauliflower
• 1 cup tahini
• sesame paste
• garlic
• oil
• lemon
• seasoning
• salt
• ghee
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried coriander
• 1/2 teaspoon white pepper
• 1.5 tablespoons cumin
• walnuts
• parsley
• pomegranate
• water

Instructions

1. Clean the head of cauliflower, removing the leaves and black spots with a knife or peeler on the work surface.
2. Place a pot of water over the heat and add 1 tablespoon of salt to the pot.
3. Lower the head of cauliflower into the pot when the water boils, fully submerge it, then leave it in the pot for about 10 minutes, until half-cooked.
4. Remove the cauliflower from the pot and dry it as much as possible on the work surface.
5. Melt the ghee in a frying pan, then add the salt, smoked paprika, dried coriander, white pepper, and cumin, and stir the mixture well in the pan.
6. Brush the outside of the head of cauliflower with the butter and spice mixture in a tray or on a suitable preparation surface.
7. Cover the head of cauliflower with parchment paper, then cover it with foil, and place it in the oven at 200°C with both top and bottom heat on for 20 minutes.
8. Remove the cauliflower from the oven, brush it again with the remaining butter, and return it to the oven on a baking tray with only the top heat on to brown the surface.
9. Prepare the tahini sauce in a bowl: add 1 cup of tahini, 4 crushed garlic cloves, 1/2 teaspoon of salt, and the juice of 1 lemon, then gradually add water until the sauce reaches a thick consistency.
10. Taste the tahini sauce in the bowl before using it to check the salt, acidity, and garlic.
11. Remove the cauliflower from the oven after browning the surface, then pour the tahini sauce over it.
12. Garnish the dish on a serving platter with walnuts and parsley; pomegranate may be added if desired.