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Roasted Cauliflower Recipe

Name: Zohara Mediterranean Kitchens Roasted Cauliflower Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 head Cauliflower; 3 tbsp Olive Oil; 1 tsp Salt; 1 cup Pine Nuts; 1 cup Pomegranate Seeds; 1 cup Tahini; 2 tbsp Lemon Juice; 1 clove Garlic; to taste Schug

Inspired by Zohara Mediterranean Kitchen

Time45m

Serves4

Pine Nut | Pomegranate | Tahina | Schug

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Bloody Mary’s

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spicy · savory · tangy

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Ingredients

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Method

Cooking Instructions

Prepare the Cauliflower

Preheat the oven to 425°F (220°C). Remove the leaves and stem from the cauliflower, then cut it into florets.

Season and Roast

In a large bowl, toss the cauliflower florets with olive oil and salt until well coated. Spread the florets evenly on a baking sheet and roast for 25-30 minutes, or until golden brown and tender.

Toast the Pine Nuts

While the cauliflower is roasting, place the pine nuts in a dry skillet over medium heat. Toast them for 3-5 minutes, stirring frequently, until golden and fragrant.

Make the Tahini Sauce

In a bowl, whisk together tahini, lemon juice, minced garlic, and water until smooth. Add water gradually to achieve desired consistency.

Assemble the Dish

Once the cauliflower is roasted, remove it from the oven and let it cool slightly. Drizzle the tahini sauce over the cauliflower, then sprinkle with toasted pine nuts and pomegranate seeds. Add schug to taste.