Roasted Cauliflower with Lemon Tahini Dressing

Fill your blanching pot with heavily salted water and bring to a hard boil.

While the pot is coming to a boil prepare an ice bath with the large mixing bowl, enough ice and water that will fit all the cooked cauliflower.

Cook the cauliflower in the boiling water for 5-6 minutes. Using your spider strainer or slotted spoon remove the cauliflower and place in the ice bath.

Drain the cauliflower from the bath and dry thoroughly.

Place the dried and blanched cauliflower in a 12-14-inch cast iron and drizzle the cauliflower with canola oil and salt and fire it into your Ooni oven for 3-4 minutes until hot and slightly colored.

While the cauliflower is roasting (or well in advance) make the tahini vinaigrette. Mix the tahini, water, lemon juice, olive oil, and a couple of pinches of salt in a medium mixing bowl. Mix with your spatula until homogenized. Do not overmix as it will become stiff and pasty. IF this happens, adjust the consistency with a little bit more water and lemon juice,

Adjust the lemon juice and salt ratio to your liking.

Remove the cauliflower from the oven and drizzle on the tahini vinaigrette. Garnish with the pomegranate seeds.