Kruvit Tzluya Shlema
This whole roasted cauliflower comes out tender at the core, deeply bronzed at the edges, and richly spiced with cumin and paprika. Creamy lemon-garlic tahini, juicy pomegranate seeds, and fresh parsley add contrast, making the dish both dramatic and balanced.
Ingredients
Roasted cauliflower
- 1 medium (about 800 g)whole cauliflower
- 20 mlolive oil
- 4 gground cumin
- 3 gsweet paprika
- 5 gfine salt
- 1 gblack pepper
Tahini sauce
- 80 gtahini
- 30 mllemon juice
- 1 clove (5 g)garlic, finely grated
- 45-60 mlcold water
- 2 gfine salt
Herb and pomegranate finish
- 60 gpomegranate seeds
- 15 gflat-leaf parsley, finely chopped
- 5 mlolive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 6
Toss the pomegranate seeds and chopped parsley with the olive oil in a small bowl so the garnish looks glossy and fresh.
- 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.
Nutrition per serving
Notes
- •For the best texture, choose a compact cauliflower with tight, cream-white florets and no browning.
- •Parboiling first is the key intermediate technique here: it ensures the center cooks through within the 45-minute limit.
- •If your tahini sauce becomes too thin, whisk in 1 extra teaspoon tahini; if too thick, add water 1 teaspoon at a time.
- •A pinch of Aleppo pepper or sumac on top is excellent if you have it, though the dish is complete without it.
- •Serve with warm pita, grilled vegetables, or a simple tomato-cucumber salad if a fuller meal is desired.
Background
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.
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