seasonal recipe

Recipe for roasted cauliflower salad with tahini-pomegranate dressing

Karoline Boehm Goodnick for The Boston Globe/Karoline Boehm Goodnick

Serves 4

Vegetables are plentiful at Kibbutz Ketura, which is nestled into the red mountains of the south Israeli desert. In the sunny, modest dining hall, 400 or so people eat most of their meals every day. Inside the kitchen, an international group of kibbutz members and volunteers cook creative meals inspired by both Israel and their home countries. Vegetables come hot, cold, grated, chopped, or mashed; cooks churn out endless salads. The evening meal is always colorful, with salads, hummus, tahini, cheeses, and an array of dishes such as this cauliflower with tahini, lemon, parsley, and pomegranate seeds.

1large head cauliflower,
separated into florets
3tablespoons olive oil
Salt and pepper, to taste
¼cup tahini
1clove garlic, finely chopped
cup finely chopped fresh parsley
Juice of 1 lemon
3tablespoons cold water, or more to taste
½cup pomegranate seeds

1. Set the oven at 450 degrees. Have on hand a large baking sheet.


2. In a bowl, toss cauliflower with olive oil, salt, and pepper. Spread cauliflower in an even layer on the baking sheet. Roast for 30 minutes, stirring occasionally, or until cauliflower is tender. Transfer to a bowl; set aside to cool.

3. In another bowl, combine tahini, salt, pepper, garlic, half the parsley, and half the lemon juice. Whisk with a fork. The mixture will stiffen and become grainy. Add the water, and continue whisking until the sauce turns pale and creamy. Taste for seasoning and add more salt and pepper, if you like.

4. Pour the tahini sauce over the cauliflower. Add the remaining lemon juice. Sprinkle with pomegranate seeds and the remaining parsley. Gabrielle Vernon-Melzer. Adapted from Kibbutz Ketura