Clóna Cookery Corner

1. Preheat Oven:
Preheat your oven to 200°C.

2. Prepare the Cauliflower:
Remove the outer leaves and trim the stem of the cauliflower so it can sit flat.
In a small bowl, mix the olive oil, ground cumin, ground paprika, garlic powder, salt, and pepper.
Rub the spice mixture all over the cauliflower, making sure to coat it evenly.

3. Bake the Cauliflower:
Place the cauliflower on a baking sheet or in a roasting pan.
Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 30-40 minutes, or until the cauliflower is tender and golden brown.

4. Prepare the Dressing:
In a medium bowl, combine Clóna sour cream, tahini, minced garlic, lemon juice, water, and salt. Stir until smooth. Adjust the consistency with more water if needed.

5. Assemble and Serve:
Transfer the baked cauliflower to a serving platter.
Drizzle generously with the sour cream tahini dressing.
Sprinkle with pomegranate seeds and chopped pistachio nuts.
Garnish with fresh parsley, if using.

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