Middle Eastern cauliflower with green tahini sauce

SERVES 4 Per serving: Carbohydrates, 18g; protein, 12g; fat, 34g; fibre, 7.2g; calories, 435

1 cauliflower 5tbsp olive oil 1 clove garlic 1tsp ground coriander 2tsp ground cumin 2tsp sweet smoked paprika ½tsp turmeric powder ½tsp of salt Juice of ½ lemon

TO SERVE

Large handful watercress, rocket or baby spinach Cauliflower crisps Lemon wedges 80g pomegranate seeds 25g toasted pine nuts

FOR THE SAUCE

1 clove garlic

50g coriander 1tsp ground cumin 5tbsp tahini Juice of ½ lemon ½tsp salt Freshly ground black pepper 100ml water

HEAT the oven to 200c/gas mark 6. Remove the leaves from the cauliflower and set them aside for the cauli crisps. Take the tough 5cm end of the core out of the cauliflower, taking care to keep it whole. Microwave it in a glass bowl for 5 minutes facing downwards and then 5 minutes the other side up. Pierce the tough areas with a pointed knife to see if it is tender. If not, heat for longer. Grate the garlic into 4tsp of the olive oil in a bowl and add the spices, salt and lemon juice. Grease a roasting tray with a

little olive oil and place the cauliflower on it. Roast in the preheated oven for 30 minutes, or until it is browned. Meanwhile, cut away the tough large stems from the cauliflower leaves and put them in a bowl with the remaining oil and a little pepper and salt. Rub the oil into the leaves and lay them on a baking tray. Put this into the oven for 4 to 5 minutes. As soon as they crisp up and become vivid green remove them and set aside. For the green tahini sauce, whizz all the ingredients in a small food processor until smooth, adding water as necessary to achieve a pouring sauce. Season to taste. Serve the cauliflower drizzled with a little olive oil to make it glisten, the tahini sauce, cauli crisps, green salad leaves and pomegranate seeds.