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Crunchy Curry Cauliflower with Tahini and Pomegranate


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Crunchy Curry Cauliflower with Tahini and Pomegranate


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Crunchy Curry Cauliflower with Tahini and Pomegranate

This is one of the best ways—actually, my favorite way—to prepare cauliflower. It is adapted from a wonderful recipe from the Ottolenghi cookbook. The cauliflower can be made in advance, refrigerated overnight, and reheated. The tahini dressing can be made up to a week in advance and refrigerated, though I like to bring it to room temperature before serving.


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 2 heads of cauliflower, cut into florets
  • ¼ cup olive oil
  • 2 tablespoons curry powder
  • ½ cup pomegranate seeds

Tahini Dressing

  • ¼ cup tahini paste
  • Juice of ½ lemon
  • 2 garlic cloves, minced
  • 2 tablespoons minced cilantro
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper


Preheat the oven to 400°F. Combine the cauliflower, olive oil, and curry powder in a large bowl and toss to coat. Transfer to a baking dish, cover with foil, and bake for about 20 minutes, until the cauliflower is softened. Remove the foil and bake for 30 minutes longer, until golden and crisp. Transfer to a serving dish.

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. Shake to thoroughly combine.

Drizzle a couple of spoonfuls of the dressing over the warm or cooled cauliflower and sprinkle the pomegranate seeds over.

The remaining dressing will keep, refrigerated, up to 2 weeks.



About Kim Kushner


Author of The Modern Menu Cookbook, Kim Kushner comes from a huge family her Moroccan-born mother was raised in Israel, along with eight siblings. Spending childhood summers in Israel with her extended family, Kim learned to cook by eating, and by participating in family feasts. Hands-on experience with fresh and international ingredients gave Kim an edge when she began her studies at the prestigious Institute of Culinary Education in Manhattan, where she excelled in their Professional Culinary Program. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young, and her perspective is fresh and new. She’s become known for her healthy, seasonal, and hearty salads made from locally-grown produce not necessarily the first thing that comes to mind when thinking of Kosher cuisine. For Kim, food is tangible and social the effort you put into it comes back to you many times over, in the form of friendships, health, flattery, and fun. The feedback she loves getting most from her clients is that they were not only inspired to try her recipes at home, but to make some changes to them it s proof to her that she’s right: anyone can cook, and everyone should cook. Find more from Kim on her blog, KimKushner.com




2 Responses to Crunchy Curry Cauliflower with Tahini and Pomegranate

  1. avatar says: frippie

    how long should the cauliflower be cooked if you use frozen instead of fresh?

  2. avatar says: Helen

    The tahini paste you are referring to is tahini already made up or is it the thick paste that you have to add water, lemon juice etc…

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