• Line a baking sheet with foil paper. NOTE: For this recipe, I used my Fleximat placed on the top of a  medium perforated baking sheet. Set Aside.
• Preheat oven to 400F/200C.

ROASTED CAULIFLOWER PREPARATION

• Bloom the saffron - Grind the saffron threads (about 10 threads) in a mortar and pestle or a spice grinder. Add the spring water. Set aside until ready to use.
  1/2 tsp saffron threads, 3 Tbsp Spring Water
  
• Trim the cauliflower - Take the cauliflower, remove the larger tougher leaves, and trim the stalk a little. You still want the cauliflower to remain whole.
  1 cauliflower
• Boil the cauliflower - Fill a large pot with water (enough to fully submerge the cauliflower). Add the sea salt, turmeric, bloomed saffron, bay leaves and chopped garlic, and bring it to a boil. Bring the cooking liquid to a low boil over medium high heat. Slowly and carefully lower the cauliflower into the saucepan. NOTE: I use a ladle to keep it in place. Cover the pan with the lid and cook for 10 to 15 minutes, depending upon the size of the cauliflower.
  1 tsp sea salt, 1/2 tsp ground turmeric, 2 bay leaves, 1 garlic clove
  
• Drain the cauliflower - Once the cauliflower is tender enough to insert a knife in the stem without resistance use a large, slotted spoon to carefully lift the cauliflower from the water. Set it in a colander to drain well, to cool down for about 15 minutes or until it is dry to the touch. Then, place the cauliflower stem-side down on a foil-lined baking tray (I used my Fleximat).
  
• Roast - Drizzle the olive oil over the cauliflower. Roast for 40 minutes at 400F/200C. It is ready when it is tender and lightly "golden". NOTE: The cooking time will depend on the size of your cauliflower.
  2 Tbsp olive oil
  

CITRUS TAHINI SAUCE PREPARATION

• Make the feta and yogurt sauce: While the cauliflower is roasting, combine the feta cheese, Greek yogurt, tahini, crushed garlic, lemon zest, lemon juice, pepper, in a food processor and blend. While the processor is running, drizzle the olive oil through the top opening, until whipped to a smooth texture. Set aside until ready to serve. Depending on the size of your cauliflower. NOTE: You may have some leftover sauce for dips to use later in the week.
  5 oz Feta Cheese, 3 oz Greek yogurt, 1 oz tahini, 1 garlic clove, 1 lemon zest, 2 tsp lemon juice, Pepper, 1 Tbsp olive oil
  

ASSEMBLY

• Once the cauliflower has cooked through and has charred a little on top, remove from the oven and assemble the final dish. Spread the Citrus Tahini sauce on a serving dish. Place the whole roasted cauliflower on top and scatter pomegranate seeds and chopped mint before serving.
  Pomegranate seeds, Fresh Mint Leaves