Why This Supports Inflammation & Longevity

Cauliflower provides glucosinolates that convert into isothiocyanates, activating detoxification pathways and reducing oxidative stress.

Walnuts contribute omega-3 ALA and polyphenols, while pomegranate delivers potent ellagitannins that support endothelial function and reduce oxidative damage.

Roasting whole cauliflower steaks reduces reliance on refined carbohydrates and limits advanced glycation end products compared to high-heat processed foods.

Tahini offers lignans and healthy fats that support membrane stability.

This is a deeply anti-oxidative, polyphenol-rich, plant-forward longevity dish.

Ingredients (Serves 2–3)

1 large cauliflower
2 tbsp olive oil
50g walnuts, finely chopped
1 tbsp chopped parsley
1 tbsp chopped coriander
Seeds from ½ pomegranate
2 tbsp tahini
Juice of ½ lemon
1 small garlic clove, crushed
Sea salt and black pepper

Method

Preheat oven to 200°C.

Slice cauliflower into thick “steaks”. Brush with olive oil and season.

Roast for 25–30 minutes until golden and tender.

Mix walnuts with herbs.

Whisk tahini, lemon and garlic with a splash of warm water until pourable.

Top roasted cauliflower with walnut herb mixture and pomegranate seeds. Drizzle with tahini sauce.