Kruvit Tzluya Shlema

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 230°C. Trim any ragged outer leaves from the cauliflower and shave the stem so it sits flat, keeping the head whole. Bring a large pot of well-salted water to a boil.

   1 medium (about 800 g) whole cauliflower
2. 2

   Boil the whole cauliflower for 6-7 minutes until slightly tender on the outside but still firm in the center. Lift it out carefully, drain well, and let it steam-dry for 2 minutes; this helps the surface roast rather than steam.

   1 medium (about 800 g) whole cauliflower
3. 3

   In a small bowl, mix the olive oil, ground cumin, sweet paprika, fine salt, and black pepper for the roasting coating. Set the cauliflower on a baking tray or small ovenproof skillet and rub the mixture all over, getting into the crevices.

   20 ml olive oil4 g ground cumin3 g sweet paprika5 g fine salt1 g black pepper1 medium (about 800 g) whole cauliflower
4. 4

   Roast for 25-30 minutes, turning the tray once, until deeply golden-brown with crisp edges and a knife slides into the center with only slight resistance. If it colors too fast, loosely cover with foil for the last 5 minutes.

   1 medium (about 800 g) whole cauliflower
5. 5

   While the cauliflower roasts, whisk together the tahini, lemon juice, garlic, and fine salt. Add the cold water gradually until the sauce loosens to a thick but pourable consistency; tahini may seize at first, then smooth out as more water is added.

   80 g tahini30 ml lemon juice1 clove (5 g) garlic, finely grated2 g fine salt45-60 ml cold water
6. 6

   Toss the pomegranate seeds and chopped parsley with the olive oil in a small bowl so the garnish looks glossy and fresh.

   60 g pomegranate seeds15 g flat-leaf parsley, finely chopped5 ml olive oil
7. 7

   Let the roasted cauliflower rest for 3 minutes. Spoon some tahini sauce onto a serving plate, set the cauliflower on top, drizzle with more tahini, and scatter over the parsley and pomegranate mixture. Serve warm, cutting into wedges at the table.

   1 medium (about 800 g) whole cauliflower80 g tahini30 ml lemon juice1 clove (5 g) garlic, finely grated2 g fine salt45-60 ml cold water60 g pomegranate seeds15 g flat-leaf parsley, finely chopped5 ml olive oil

Origin & History

Whole roasted cauliflower became especially popular in modern Israeli cooking, where chefs and home cooks alike celebrate vegetables with bold, Levantine flavors such as tahini, lemon, herbs, and spices. The combination of roasted cauliflower with tahini and pomegranate reflects regional pantry staples and the contemporary emphasis on vegetable-centered dishes in Israel.