Description
Enjoy a delightful dish of Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate, a Middle Eastern-inspired recipe that brings together the earthy flavors of roasted cauliflower with the creamy richness of tahini sauce and the burst of sweetness from pomegranate seeds.
Ingredients
Scale
Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
Tahini Sauce:
- 1/2 cup tahini
- 1 clove garlic, minced
- 2 tablespoons lemon juice
- 2 tablespoons warm water (more as needed)
- 1/4 teaspoon salt (for sauce)
Additional:
- 1/3 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C).
- Prepare cauliflower: Toss cauliflower with olive oil, salt, pepper, cumin, and smoked paprika. Roast for 25–30 minutes.
- Make tahini sauce: Whisk tahini, garlic, lemon juice, water, and salt until smooth.
- Assemble: Transfer roasted cauliflower to a platter, drizzle with tahini sauce, sprinkle pomegranate seeds, and garnish with parsley.
- Serve: Enjoy warm or at room temperature.
Notes
- You can add a pinch of cayenne for extra heat or use lime juice instead of lemon for a twist.
- The tahini sauce can be made ahead and stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg
