Description
Enjoy the delicious combination of roasted cauliflower topped with a creamy garlic tahini sauce and vibrant pomegranate seeds. This vegan and gluten-free dish is bursting with Middle Eastern flavors and makes a perfect side for any meal.
Ingredients
Scale
Cauliflower:
- 1 large head of cauliflower, cut into florets
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Tahini Sauce:
- 1/2 cup tahini
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- 2–4 tablespoons water (to thin the sauce)
- 1 tablespoon maple syrup or honey
- 1/4 teaspoon ground cumin
Additional Toppings:
- 1/3 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare Cauliflower: Toss the cauliflower florets with olive oil, salt, and pepper. Spread them on the baking sheet and roast for 25–30 minutes.
- Make Tahini Sauce: Whisk together tahini, garlic, lemon juice, maple syrup, cumin, and water until smooth.
- Assemble Dish: Transfer roasted cauliflower to a serving platter. Drizzle with tahini sauce, sprinkle with pomegranate seeds, and garnish with parsley.
- Serve: Serve warm or at room temperature.
Notes
- For a spicier twist, add cayenne pepper or smoked paprika to the tahini sauce.
- Maple syrup can be substituted with honey for a non-vegan version.
- This dish can be made ahead and served at room temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 recipe
- Calories: 220
- Sugar: 4g
- Sodium: 230mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
