I make this dish when I cook on yoga retreats and it is one of my most requested recipes. The tahini sauce is taken from my favourite ever cookbook Jerusalem by Yottam Ottelenghi and Sammi Tamimi.
The secret to the flavour in the cauliflower is to roast it until it starts to get a really dark brown colour on parts, if you undercook it in will be watery and yuk.
Cauliflower is great for the lungs and I use it loads once the winds of autumn start to appear and continue to feature it a lot on winter menus. Cumin is fabulous for stimulating the digestion and pomegranate molasses well it is just bloody delicious on anything, but pomegranates are also good for drying out moisture in the body and adds a total wow factor to the appearance of a dish.
1 head of cauliflower steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend
1/3 cup (appx) miracle whip or mayonnaise (dont use light it has more carbs)
3 tbs of mustard
3 tbs of pickle relish
1/8 cup of chopped onion (uncooked) can use more if you prefer
salt/pepper to taste
mix all together and you can garnish with egg slices and parsley
chill over night ( 1 cup of cauliflower is only 3 carbs vs 1 cup of potato is 37!!)