Appetizer

Charred Cauliflower Wedges with Pomegranate-Tahini & Crispy Chickpea Dukkah

Name: Charred Cauliflower Wedges with Pomegranate-Tahini & Crispy Chickpea Dukkah
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 2 servings
Ingredients: 1 head cauliflower (about 800g); 3 tbsp olive oil, divided; sea salt & cracked pepper; 3 tbsp tahini; 2 tbsp pomegranate molasses; 1 tbsp warm water; 1 clove garlic, minced; 3 tbsp hazelnuts, toasted & roughly chopped; 3 tbsp sesame seeds, toasted; 1 tbsp coriander seeds, toasted; 1 tbsp cumin seeds, toasted; ½ tsp dried oregano; ½ cup roasted chickpeas (store-bought or homemade); pomegranate arils for garnish; fresh mint & parsley for finishing

Thick-cut cauliflower steaks, blistered until edges char deep mahogany. Pomegranate molasses-tahini sauce swirls beneath; a final shower of homemade dukkah (hazelnut-sesame spice blend) and crispy roasted chickpeas adds crunch and nutty complexity.

756cal 22gprotein 62gcarbs 53gfat 10min prep 22min cook 2serves

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