Roasted Mediterranean Cauliflower with Tahini, Pine Nuts, and Pomegranate
This roasted Mediterranean cauliflower dish features caramelized florets drizzled with a rich tahini sauce, complemented by the crunch of pine nuts and the burst of fresh pomegranate. Each bite offers a delightful contrast of creamy and crunchy textures, making it a memorable addition to any meal.
Ingredients
- 1 large head of cauliflower cut into florets
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1/4 cup water adjust for desired consistency
- 1/4 cup pine nuts toasted
- 1/2 cup pomegranate seeds
- Fresh parsley chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
- Prepare the Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper until well coated.
- Roast the Cauliflower: Spread the cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, or until golden brown and tender, flipping halfway through.
- Make the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, and water until smooth. Adjust the water for your preferred consistency.
- Assemble the Dish: Once the cauliflower is roasted, transfer it to a serving platter. Drizzle with tahini sauce, sprinkle with toasted pine nuts, pomegranate seeds, and chopped parsley.
- Serve: Enjoy warm or at room temperature.
Notes
- Fat: 14g
- Protein: 5g
- Carbohydrates: 12g