Roasted Cauliflower with Tahini and Pomegranate
If you think cauliflower is boring, you've never had it roasted until the edges are deeply charred and almost crispy, then drizzled with a creamy, nutty tahini sauce and showered with jewel-like pomegranate seeds that burst with sweet-tart juice against every bite. This is cauliflower that converts skeptics.
The key is aggressive heat. A screaming hot oven transforms the florets from pale and bland into something caramelized, nutty, and almost meaty. A light coating of olive oil, cumin, and smoked paprika before roasting builds a spiced crust that stands up to the rich tahini drizzle. The sauce itself is simple. Tahini thinned with lemon juice and garlic until it's pourable and silky.
Scatter the pomegranate seeds, some toasted pine nuts, and fresh mint over the top and serve it as a stunning side dish or a light vegetarian main with warm pita. It's beautiful enough for company but easy enough for a Tuesday.
Ingredients
- ● 1 large head cauliflower
- ● 3 tbsp tahini
- ● 1/3 cup pomegranate seeds
- ● 2 tbsp pine nuts
- ● 2 tbsp fresh mint
- ● 2 tbsp lemon juice
- ● 1 clove garlic
- ● 1 tsp ground cumin
- ● 1/2 tsp smoked paprika
- ● 3 tbsp extra virgin olive oil
- ● 1 tsp kosher salt
- ● 2 tbsp warm water
Instructions
- 1Preheat your oven to 450°F and line a large baking sheet with parchment paper.
- 2Toss the cauliflower florets with the olive oil, cumin, smoked paprika, and 3/4 teaspoon salt until evenly coated. Spread in a single layer on the baking sheet.
- 3Roast for 25-30 minutes, flipping once halfway through, until the cauliflower is deeply golden and charred on the edges.
- 4While the cauliflower roasts, make the tahini sauce: whisk together the tahini, lemon juice, garlic, remaining 1/4 teaspoon salt, and warm water until smooth and pourable. Add more water if needed to reach a drizzling consistency.
- 5Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, tossing frequently, until golden. Watch carefully - they burn fast.
- 6Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce, then scatter the pomegranate seeds, toasted pine nuts, and torn mint over the top. Serve warm.
Nutrition Facts
| Calories | 220 |
|---|---|
| Protein | 7g |
| Carbohydrates | 16g |
| Fat | 16g |
