Tahini and Honey-Roast Cauliflower with Jewelled Pilau Rice

deliciousmagazine.co.uk

Silima

1 large cauliflower, leaves removed

Greek yogurt to serve (optional)

Pomegranate molasses to serve (optional)

subheading: For the tahini paste:

100 g tahini

35 g extra-virgin olive oil

2 Tbsp runny honey

Finely grated zest 1 lemon

2 garlic cloves, finely chopped

2 cm piece ginger, finely chopped

Pinch chilli flakes

1 Tbsp mild curry powder

subheading: For the pilau:

200 g basmati rice

3 Tbsp olive oil

2 large onions, halved and finely sliced

1 bay leaf

½ tsp cumin seeds

½ tsp fennel seeds

Handful shelled pistachios, roughly chopped

80 g pomegranate seeds

½ bunch parsley, finely chopped

Note: Ingredients may have been altered from the original.

Directions at deliciousmagazine.co.uk

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