Roasted cauliflower with orzo and tahini

Preheat the oven to 200°C. Prepare a piece of aluminum foil that is large enough to wrap the cauliflowers in completely.

Mix the oil, salt, za’atar and garlic powder in a small bowl. Rub the cauliflowers completely with the oil mix. Make sure the spices are also rubbed into the underside. Wrap the seasoned cauliflowers in aluminum foil.

Place the wrapped cauliflower in the oven and roast for 35–40 minutes. After 30 minutes check the doneness by inserting a skewer. It should go in and out of the cauliflower easily. Larger cauliflowers need more time.

When the cauliflower is done, remove the foil and bake the cauliflower for another 10 minutes or so until the outside is a little browner.

Bring a pan of water to the boil and dissolve the stock cubes in it. Add the orzo and cook according to the instructions on the packaging. Drain the orzo as soon as it is done and leave it in the pan.

Add the leaf spinach and let the spinach wilt and the water evaporate.

In a bowl mix the tahini with lemon juice, pressed garlic and cold water. Mix well into a smooth and runny sauce. Add more cold water if necessary for the desired consistency.

Roast the almonds in a pan over medium-high heat for a few minutes, stirring regularly to prevent them from burning.

Spoon the orzo onto the plates and place the roasted cauliflower on top. Garnish with the roasted almonds and pomegranate seeds, and drizzle with tahini sauce. Garnish with freshly chopped parsley if desired.