I normally roast it with some olive oil, salt, pepper, garlic and Parmesan cheese but when visiting a local Middle Eastern restaurant I was inspired by their version of cauliflower served with tahini sauce and sprinkled with ruby red pomegranate seeds and pomegranate molasses. To serve, spoon into a serving bowl and finish with a few drops of pomegranate molasses and some mint. The dressing – this is Ottolenghi after all – is a quick whisk of tahini, soy sauce, mirin and rice vinegar. Drizzle a couple of spoonfuls of the dressing over the warm or cooled cauliflower and … Meanwhile, combine tahini, garlic, lemon juice, and 1 ⁄ 2 cup water in a small bowl and season with salt. Shake to thoroughly combine. Cauliflower is always best served cooked rather than raw, and my favorite has been roasted cauliflower. • Yotam Ottolenghi is chef/patron of Ottolenghi in London. roasted cauliflower with tahini yogurt dressing. Ingredients: 1 small head cauliflower, cut into small florets extra virgin olive oil, for drizzling 2 tablespoons tahini 1/4 cup yogurt 1 tablespoon lemon juice 1 garlic clove, minced 2 scallions, chopped 1 tablespoon fresh flat leaf parsley, chopped https://www.nytimes.com/2017/06/06/dining/tahini-cookies-cake-recipes.html Meanwhile, prepare the tahini dressing: Combine the tahini paste, lemon juice, garlic, cilantro, salt, pepper, and ¼ cup water in a jar with a tight-fitting lid. What do you mean you don’t have mirin in your store cupboard? Stir the cauliflower and onion into the tahini bowl, taste and adjust the seasoning. adapted from Yotam Ottolenghi. Serve cauliflower hot or at room temperature with tahini sauce. You may also want to add more lemon juice. As if we needed more heat, I served up cauliflower roasted in chilli butter. (If you’ve been served a life-changing roasted carrot, you know what we’re talking about.) Yotam Ottolenghi—the chef behind instant cookbook classics Jerusalem, Plenty, Ottolenghi Simple and a string of beloved London restaurants—has been at the helm of the culinary vegetable renaissance.