Grilled Cauliflower

Ingredients

• 2 kg cauliflower
• 1 1/2 cups walnuts
• 1 bunch fresh cilantro
• 1 whole head of garlic
• 1 peeled head of garlic
• 1/2 cup lemon juice
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/4 teaspoon cinnamon
• 1 tablespoon cumin
• 1 tablespoon salt
• 1/4 cup pomegranate molasses
• 1/2 cup pomegranate seeds, for garnish
• 100 g salted butter
• 1/2 cup olive oil
• 1/2 cup tahini
• mentioned generally hot water
• mentioned generally a pinch of salt for the water

Instructions

1. Parboil the cauliflower in a pot of hot water with a pinch of salt for seven minutes.
2. Drain the cauliflower after parboiling and arrange it in a baking tray.
3. Preheat the oven to 200°C with top and bottom heat.
4. In a bowl, mix the salted butter with the turmeric, garlic powder, paprika, cinnamon, and cumin until the seasoning mixture is combined.
5. Add the chopped or crushed heads of garlic, fresh cilantro, and lemon juice to the bowl, then mix the ingredients together.
6. Distribute the seasoning mixture over the cauliflower in the baking tray so that it reaches every head.
7. Place the baking tray in the hot oven and roast for 45 minutes.
8. Prepare the tahini sauce in a bowl by mixing the tahini with a little of the previously prepared spice mixture and lemon juice, then add water until the consistency is suitable.
9. Remove the baking tray from the oven once the cauliflower is cooked and leave it to cool slightly.
10. Mash the roasted head of garlic in a bowl after removing it from the oven.
11. In a bowl, mix the walnuts with the roasted garlic, a little pomegranate molasses, and a little olive oil.
12. Arrange the roasted cauliflower pieces on a serving platter.
13. Pour the tahini sauce over the cauliflower on the serving platter.
14. Distribute the walnut, roasted garlic, and pomegranate molasses mixture over the cauliflower on the serving platter.
15. Garnish the dish with pomegranate seeds and fresh cilantro on the serving platter.