mat osv.

Ingredients:
1 large head cauliflower
1 ½ Tbsp. coconut oil
½ tsp. ground cumin
½ tsp. ground paprika
¼ tsp. ground turmeric
¼ tsp. fine grain sea salt
¼ cup / 30g pine nuts
1 small pomegranate, seeds removed

Skhug:
2 bunches cilantro (about 3 cups chopped)
1 clove garlic, minced
1-2 green chilies, minced (add more to taste)
½ tsp. cumin
¼ tsp. ground cardamom
Pinch ground cloves
a couple grinds black pepper
¼ – ½ tsp. fine grain sea salt, to taste
1 Tbsp. freshly squeezed lemon juice
2 Tbsp. cold-pressed olive oil
2 Tbsp. water, or more as needed

Simple Tahini Sauce:
¼ cup / 60ml tahini
1 Tbsp. lemon juice
1 small clove garlic, minced
pinch salt
1 tsp. honey or other liquid sweetener
4-6 Tbsp. water, as needed

Directions:
1. Preheat oven to 400°F/200°C.

2. In a small saucepan over low-medium heat, melt coconut oil and add spices and salt. Stir to combine and remove from heat.

3. Remove any outer leaves from the cauliflower and wash it well. Pat dry with a clean towel, then pour the coconut oil and spice mixture over the top and rub it in to all the nooks and crannies, making sure to coat the bottom as well. Place on a baking sheet and in the oven to roast for about 45 minutes. If it is getting too much colour before it is cooked, place a piece of foil over the top to prevent it from burning. The cauliflower is finished when it is tender.

4. While the cauliflower is roasting, make the sauces. Start by washing the cilantro well and spinning it dry. In a food processor or blender, add all the skhug ingredients and blend on high to make a smooth sauce, or pulse to make a chunkier one. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.)

5. To make the tahini sauce, combine all ingredients together in a blender and blend on high until smooth. Taste and adjust seasoning as necessary. (Store any leftovers in the fridge for up to one week.)

6. In a dry skillet over medium heat, toast the pine nuts, stirring often, until they are slightly golden. Remove immediately from the heat and set aside.

7. When the cauliflower is cooked through, remove it from the oven and place on a serving plate. Top with the various sauces, and sprinkle with the pine nuts and pomegranate seeds. Serve immediately and enjoy.

Notes:
Serves 4 to 6 as a side.

Ingredients:
For the salad:
3/4 bunch broccoli rabe (about 12 oz), ends trimmed
2 tbsp canola oil
1/2 head cauliflower (about 12 oz trimmed)
3 tbsp pine nuts, toasted

For the dressing:
3 tbsp tahini
3 tbsp freshly squeezed lemon juice
2 tbsp water, plus more as needed
1 tsp honey
1 medium garlic clove, peeled and minced
2 tbsp finely chopped mint
1 tbsp finely chopped parsley
1/2 tsp salt, plus more to taste
freshly ground black pepper to taste

Instructions:
Preheat the oven to 375 degrees F. Place broccoli rabe on a large rimmed baking sheet and drizzle with oil. Toss until all the stems, leaves, and florets are lightly coated. Spread the broccoli rabe in one even layer and roast for 15 to 20 minutes, until the stems are tender and the majority of the leaves are crispy.

In the meantime, break the cauliflower into florets and cut each floret into thin slices, about 1/8 inch thick. Place the cauliflower in a large salad bowl.

Make the dressing by whisking tahini, lemon juice, water, and honey in a medium bowl. If the dressing is too thick, add more water a teaspoon at a time until it reaches your desired consistency. Add garlic, mint, parsley, salt, and pepper then whisk to combine. Taste and add more salt as needed. Set aside until ready to use.

When the broccoli rabe is done, remove it from the oven and let cool for 5 minutes. Some of the leaves will be crispy like chips and others will be more wilted and tender. Break the crispy leaves off and reserve for garnish. Cut the broccoli rabe into 1/2 inch pieces and add to the cauliflower.

Drizzle the lemon tahini dressing over the vegetables and toss until evenly coated. Transfer the dressed veggies to a serving platter, top with toasted pine nuts and reserved crispy broccoli rabe leaves, and enjoy immediately.