Roast cauliflower florets with cumin until golden brown, then serve them with tender bulgur, fresh herbs and pomegranate. A thin tahini dressing and pistachios make the dish creamy, tangy and crunchy all at once.
This is a modern, Levantine-inspired meal with roasted cauliflower at its heart. The florets develop browned edges and a slightly nutty flavour in a hot oven; cumin complements them without overpowering the vegetable. Bulgur makes the bowl hearty enough to serve as a main course. Use medium-coarse bulgur for a distinct bite: fine bulgur softens more quickly and is better suited to preparations where the grains aren’t cooked.
How the cauliflower is arranged on the baking sheet has a big impact on the result. Spread the florets out in a single layer with some space between them, so moisture can evaporate and the edges can brown. An overcrowded baking sheet will steam the vegetable rather than roast it. Halve any large florets so they’re roughly the same size and cook at the same rate. In the Netherlands, cauliflower is especially widely available from late summer through winter, but you can find it all year round.
Tahini is ground sesame seeds and can be firm or runny in the jar. First stir the tahini until smooth, then add the yoghurt, lemon juice and water. The mixture may seem thicker at first; gradually whisk in more water until it runs off a spoon. Greek yoghurt makes a richer sauce, while regular yoghurt gives a lighter one. For a plant-based version, you can use unsweetened plant-based yoghurt. The flavour will change slightly, but it will still bring freshness and creaminess.
Parsley and mint add green freshness, while lemon juice and pomegranate seeds brighten the roasted flavours. The seeds bring a juicy, slightly tart bite; pistachios add a dry, crunchy texture. Pomegranates are often readily available in autumn and winter. Out of season, you can leave out the seeds or replace them with small pieces of apple for a different, milder freshness. You can also swap the pistachios for roasted almonds if that works better.
Stir the herbs into the bulgur once it has cooled to warm, rather than piping hot; this keeps the leaves fresh and stops them wilting straight away. Spoon the tahini dressing over the bowl just before eating, so the cauliflower edges and pistachios retain their texture. You can also serve extra dressing at the table. Store leftovers covered in the fridge and use within two days; reheat the bulgur and cauliflower separately, then add the fresh herbs, nuts and dressing.
Preheat the oven to 220 °C (fan 200 °C). Line a baking sheet with baking paper.
Toss the cauliflower florets on the baking sheet with the olive oil, cumin, ½ tsp salt and black pepper. Spread them out in a single layer and roast for 25–30 minutes, until tender and dark golden brown around the edges. Toss halfway through.
Meanwhile, put the bulgur, water and remaining ¼ tsp salt in a saucepan. Bring to the boil, turn the heat down low and simmer with the lid on for 10–12 minutes, or follow the package instructions. Remove from the heat and leave covered for 5 minutes. Fluff the grains with a fork.
In a bowl, stir the tahini, yoghurt and lemon juice until smooth. Gradually whisk in 3 tbsp cold water. Add more water if needed until the dressing is thin enough to pour; season with a pinch of salt.
Stir the parsley and mint into the warm bulgur. Spread the bulgur over a serving platter and arrange the roasted cauliflower on top.
Scatter over the pomegranate seeds and pistachios. Pour the tahini dressing over the dish just before serving.
Main courseSweet corn, a splash of cream and a squeeze of lime make a hearty soup with both tender and whole kernels. Crispy tortilla strips, cilantro and chili oil bring freshness, heat and crunch to every bowl.
Main courseA hearty bowl of tender pearl barley, sweet cumin-roasted carrots and golden-brown chickpeas. The fresh sauce of herbs, lemon and tahini brings it all together, while toasted sesame adds a little crunch.
Main courseGolden brown and crisp at the edges, soft inside: these courgette and corn fritters get a fresh lift from lime yogurt and a little heat from chili oil. Serve them as a main course with a crunchy salad.