Roasted Cauliflower Recipe
With tahini, parsley, pomegranate molasses
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Ingredients
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Roasted Cauliflower
Tahini Sauce
Garnish
Method
Roasted Cauliflower
- 1
Preheat oven
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- 2
Prepare the cauliflower
Remove the green leaves and core from the cauliflower. Cut the cauliflower into florets of roughly equal size.
- 3
Season the cauliflower
In a large bowl, toss the cauliflower florets with olive oil, salt, black pepper, cumin, and paprika until evenly coated.
- 4
Roast the cauliflower
Spread the seasoned cauliflower florets on the prepared baking sheet in a single layer. Roast for 25–30 minutes, flipping halfway through, until golden brown and crispy on the edges.
Tahini Sauce
- 5
Make the tahini sauce
In a small bowl, whisk together tahini paste, lemon juice, minced garlic, and salt. Slowly add water, one tablespoon at a time, whisking until the sauce is smooth and pourable. Adjust the thickness by adding more water if needed.
Garnish
- 6
Garnish and serve
Transfer the roasted cauliflower to a serving platter. Drizzle with tahini sauce, then pomegranate molasses. Sprinkle with chopped parsley and pomegranate seeds, if using. Serve warm or at room temperature.
