Roasted Cauliflower with Pomegranate and Tahini

Name: Roasted Cauliflower with Pomegranate and Tahini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1.5 lbs fresh cauliflower florets; 2 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp smoked paprika; 1/4 cup tahini paste; 2 tbsp lemon juice; 1.5 tbsp pomegranate molasses; 1 clove garlic, minced; 3 tbsp warm water (for tahini sauce); 1/4 cup pomegranate seeds (fresh); 2 tbsp fresh mint, chopped

Crispy roasted cauliflower topped with tart pomegranate molasses, creamy tahini sauce, and fresh pomegranate seeds. Trending and magnificent.

45 minEasyServes 4160 cal/serving

Middle EasternSideOvenVeganGluten-Free

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Ingredients

1.5 lbs fresh cauliflower florets
2 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp smoked paprika
1/4 cup tahini paste
2 tbsp lemon juice
1.5 tbsp pomegranate molasses
1 clove garlic, minced
3 tbsp warm water (for tahini sauce)
1/4 cup pomegranate seeds (fresh)
2 tbsp fresh mint, chopped

Instructions

1

Preheat oven to 425°F.
2

Toss 1.5 lbs fresh cauliflower florets with 2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.
3

Spread on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until edges are golden and crispy.
4

While cauliflower roasts, whisk 1/4 cup tahini paste with 2 tbsp lemon juice, 1 clove minced garlic, and 3 tbsp warm water (for tahini sauce) until a creamy sauce forms. Season to taste.
5

Drizzle the tahini sauce on a serving platter. Top with roasted cauliflower.
6

Drizzle with 1.5 tbsp pomegranate molasses and scatter with 1/4 cup pomegranate seeds (fresh) and 2 tbsp chopped fresh mint. Serve warm or at room temperature.

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Questions

What oven temperature does Roasted Cauliflower with Pomegranate and Tahini need?

For Roasted Cauliflower with Pomegranate and Tahini, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 3.

How do I know when Roasted Cauliflower with Pomegranate and Tahini is done?

Go by the cues in the method rather than the clock. Step 3: cook until edges are golden and crispy.

Is there a substitute for pomegranate molasses in Roasted Cauliflower with Pomegranate and Tahini?

The entry for Roasted Cauliflower with Pomegranate and Tahini calls for 1.5 tbsp pomegranate molasses. In its place: Reduce pomegranate or cranberry juice with a little sugar and lemon to a syrup, or use balsamic glaze with a squeeze of lemon.

Does Roasted Cauliflower with Pomegranate and Tahini contain sesame?

Yes: 1/4 cup tahini paste and 3 tbsp warm water (for tahini sauce). The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Roasted Cauliflower with Pomegranate and Tahini?

Refrigerate what is left of Roasted Cauliflower with Pomegranate and Tahini within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through.

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