By Hannah Mendoza
I first had this dish from a food stall in Spitalfields Market, London (one of my favorite places in the world), and it was a borderline transcendental experience. The simple cauliflower takes on a certain majesty when bedazzled with bright pomegranate and rose, and royally deserves its place as a center piece of any table. This is my go-to dish for entertaining—it’s aesthetically stunning, super simple to prep and delights everyone who tries it.
Heat oven to 500f. Generously oil whole cauliflower with coconut oil and place on baking tray or cast iron. Fill a small heat proof dish with water, and place next to cauli. Wrap everything with aluminum foil, including the water bath (this will help soften the cauli from the inside out!) cook for 40 minutes.
Remove, and unwrap from the foil. Discard water bath. Cover the cauli in an absurd amount of oil, salt, and a little turmeric for color. Place back in the oven uncovered for 15-30 minutes until Golden and tender.
Remove from oven, check for tenderness by poking with a fork. When done, feel free to put cauliflower back under the broil to add more color.
Decorate your cauli!
Make a tahini sauce (mix tahini with a little hot water and lemon until smooth and a little runny), and drizzle over the cauliflower.
Finish with your jewels of choice - we love any or all of: pine nuts, pomegranate seeds, dried rose petals, parsley, dill, etc.