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.