This vibrant and healthy dish features tender roasted cauliflower coated in a savory tahini dressing, topped with juicy pomegranate seeds and fresh herbs. It is a completely plant-based recipe, perfect as a side or light meal.
Tahini-Roasted Cauliflower with Pomegranate
This vibrant and healthy dish features tender roasted cauliflower coated in a savory tahini dressing, topped with juicy pomegranate seeds and fresh herbs. It is a completely plant-based recipe, perfect as a side or light meal.
Ingredients
- 1 head cauliflower cut into florets
- 2 tbsp olive oil
- 2 tbsp tahini
- 1 tbsp lemon juice freshly squeezed
- 0.5 tsp salt or to taste
- 0.25 tsp black pepper freshly ground
- 0.25 cup pomegranate seeds
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh mint chopped
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, toss cauliflower florets with olive oil, salt, and pepper until evenly coated. Spread in a single layer on the prepared baking sheet, ensuring not to overcrowd.
- Roast for 20-25 minutes, or until the cauliflower is tender and lightly browned, flipping halfway through for even cooking.
- While the cauliflower roasts, prepare the tahini dressing. In a small bowl, whisk together the tahini and lemon juice. If the mixture is too thick, add a teaspoon of cold water at a time until it reaches a smooth, drizzleable consistency.
- Once the cauliflower is roasted, transfer it back to the large bowl. Drizzle with the tahini mixture and toss gently to coat all the florets.
- Transfer the coated cauliflower to a serving platter. Garnish generously with fresh pomegranate seeds, chopped parsley, and chopped mint. Serve warm or at room temperature.
Notes
For extra crispiness, ensure cauliflower florets are not overcrowded on the baking sheet. This dish can be served warm or at room temperature. It makes a wonderful side for falafel, grilled halloumi (if not strictly vegan), or as part of a grain bowl. Leftovers store well in the fridge for up to 3 days.
