February 12, 2020

Serves 6

ICT Reset: Suits phases 2-4


  • 1 large Cauliflower, leaves attached
  • 6 cups of vegetable stock
  • 1 Pomegranate, seeded
  • 3 Tbsp slivered almonds, toasted
  • Pesto

Tahini Cream

  • 3 cloves garlic, finely chopped
  • 1 tsp cumin
  • ½ lemon, juice
  • ¾ cup tahini
  • ½ cup water


  1. Bring the stock to the boil in a large saucepan, and then add the cauliflower with leaves attached, cover, and cook over a medium heat for 20 minutes. Cauliflower should be partially cooked through.
  2. Drain well, keeping the cooking liquid.
  3. Preheat the oven to 180°C.
  4. Transfer the cauliflower to a large, deep roasting dish with 2 cups of the cooking liquid. Roast for 50-60 minutes, adding extra stock if needed. The cauliflower should be tender and golden.
  5. Place on a large serving platter.
  6. To make the Tahini cream, combine the ingredients in a food processor until smooth and creamy, adding extra water if too thick. Add salt and pepper to taste.
  7. Spoon the tahini cream and pesto over the top of the cauliflower. Scatter the almonds and pomegranate seeds and then cut into wedges to serve.

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