Roasted Cauliflower Recipe
Tahini, Pomegranate, Paprika Sauce, Scallions
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Ingredients
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Cauliflower
Tahini Sauce
Paprika Sauce
Garnish
Method
Preparing the Cauliflower
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into florets. In a large bowl, toss the florets with olive oil, salt, and black pepper until well coated.
- 3
Roasting
Spread the cauliflower florets in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, or until golden and tender, flipping halfway through.
Making the Tahini Sauce
- 4
Combine Ingredients
In a small bowl, whisk together tahini, lemon juice, minced garlic, water, and salt until smooth. Adjust consistency with more water if necessary.
Making the Paprika Sauce
- 5
Mix the Ingredients
In a small bowl, combine smoked paprika, olive oil, honey (or maple syrup), and salt. Mix until fully combined.
Serving
- 6
Plating
Once the cauliflower is roasted, transfer it to a serving platter. Drizzle with tahini sauce and paprika sauce.
- 7
Garnishing
Top with pomegranate seeds and thinly sliced scallions for garnish. Serve warm.