Za’atar charred Cauliflower with Tahini Cream

Fill and boil the kettle. Cut the cauliflower into 4 even quarters and give it a good wash including the leaves. Remove the tender smaller leaves and cut them in half lengthwise. Add the cauliflower and the leaves to a large saucepan and fill with just boiled water, a generous pinch of salt and 1 tbsp of ground turmeric. Cook on high heat for approx 8-10 mins until the cauliflower is cooked but still hard enough to hold its shape.

Drain and rinse the cauliflower and leave to drain and dry for a minute.

For the tahini cream, mix together the tahini, soy yogurt, lemon juice and salt until well combined and a lovely creamy texture.

Heat a wide bottomed non-stick pan on high heat and add 2 tbsp of oil. Once hot add in the cumin seeds and carefully place the cooked cauliflower open side down and cook on each side until golden brown in the centre.

While that is cooking, mix together the ingredients for the zaatar glaze until well combined.

Finley dice the fresh coriander and deseed the pomegranate.

To serve add a generous amount of tahini cream on the bottom of a plate or wide bottomed bowl, carefully place a cooked cauliflower quarter with the charred sides facing up on top of the tahini cream, drizzle over approx 2-3 tbsp of the zaatar glaze on top and decorate with pomegranate seeds and chopped coriander and enjoy!