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Roasted Cauliflower with Tahini & Pomegranate

Whole roasted cauliflower wedges with a tahini drizzle and pomegranate seeds. A showstopper side dish that's mostly hands-off.

90
Elite
EasyPrep: 10 minCook: 30 minTotal: 40 minServes 4
vegangluten-freemiddle-easterndairy-freedinner

Ingredients (9 items)

4 servings

0/9 gathered

  • 1 head cauliflower — cut into wedges
  • 3 tbsp olive oil
  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic — minced
  • 1/4 cup pomegranate seeds
  • 1 tsp cumin
  • 3/4 tsp salt
  • 2 tbsp parsley — chopped

Instructions

  1. 1

    Preheat oven to 425°F. Toss cauliflower wedges with olive oil, cumin, and salt. Arrange cut-side down on a sheet pan.

    ~5 min
  2. 2

    Roast 25-30 minutes until deeply golden and tender.

    ~30 min
  3. 3

    Whisk tahini, lemon juice, garlic, and 2 tbsp water until smooth and drizzle-able.

    ~2 min
  4. 4

    Arrange cauliflower on a serving plate. Drizzle with tahini sauce, scatter pomegranate seeds and parsley.

    ~2 min

Nutrition

Nutritional quality

Whole-food forward, high nutrient density.

90/100

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Per-serving estimate from the ingredient list. Values adjust when you change servings above.

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