🥦 Whole Roasted Cauliflower with Tahini & Pomegranate

🥦 Whole Roasted Cauliflower with Tahini & Pomegranate

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4–6

🥣 Ingredients

For the Cauliflower:

• 1 large head of cauliflower, leaves trimmed

• 3 tablespoon olive oil

• 1 tsp ground cumin

• 1 tsp smoked paprika

• ½ tsp turmeric

• 1 tsp garlic powder

• Salt and black pepper, to taste

• 2 tablespoon lemon juice
  

For the Tahini Sauce:

• ¼ cup tahini

• 2 tablespoon lemon juice

• 1 clove garlic, minced

• 2–3 tablespoon warm water (to thin)

• Salt to taste
  

For Garnish:

• ½ cup pomegranate seeds

• 2 tablespoon chopped fresh parsley

• 1 tablespoon toasted sesame seeds (optional)
  

👩‍🍳 Directions

1. Preheat the Oven
   Set your oven to 400°F (200°C). Line a baking tray with parchment paper.

2. Prep the Cauliflower
   Remove the leaves and trim the base so it sits flat, keeping the head intact. Rinse and pat dry completely.

3. Season
   In a small bowl, whisk olive oil, lemon juice, cumin, paprika, turmeric, garlic powder, salt, and pepper.
   Rub the mixture generously all over the cauliflower, including the underside.

4. Roast
   Place the cauliflower on the baking tray, cover loosely with foil, and roast for 35 minutes.
   Remove foil, then roast uncovered for another 15 minutes, until golden and tender when pierced with a knife.

5. Make the Tahini Sauce
   In a bowl, whisk together tahini, lemon juice, garlic, and salt. Slowly add warm water until smooth and pourable.

6. Assemble & Garnish
   Transfer the roasted cauliflower to a serving plate. Drizzle generously with tahini sauce and top with pomegranate seeds, parsley, and sesame seeds.

7. Serve
   Slice into wedges and serve warm — perfect as a main or side dish.
   

✨ Tips

• For extra flavor, roast with a splash of vegetable broth at the base of the pan to keep it moist.

• Try adding a drizzle of pomegranate molasses for a sweet-tangy finish.