Whole Roasted Cauliflower with Tahini and Tomato Salsa

myjewishlearning.com

Diane Bauer

1 large cauliflower head

1 Tbsp saffron threads

1 Tbsp sumac

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground chili powder

⅓ cup olive oil, plus extra if needed

1 tsp salt

2 cups Tahini

½ cup slivered pistachios, to garnish (optional)

2 Tbsp pomegranate seeds, to garnish (optional)

2 Tbsp chili threads (optional)

subheading: For the tomato salsa:

¼ red onion, finely diced

5 tomatoes, deseeded and finely diced

2 Tbsp chopped fresh cilantro

2 tsp olive oil

2 tsp lemon juice

sea salt, to taste

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