Name: Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 1 large head of cauliflower, cut into florets; 2 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 cup tahini; 1 clove garlic, minced; 2 tablespoons lemon juice; 2 tablespoons warm water (more as needed); 1/4 teaspoon salt; 1/3 cup pomegranate seeds; 2 tablespoons chopped fresh parsley

Description

This vibrant Middle Eastern-inspired roasted cauliflower recipe features golden, tender florets seasoned with cumin and smoked paprika, topped with a creamy garlic tahini sauce and garnished with juicy pomegranate seeds and fresh parsley. It makes a delicious vegan and gluten-free side dish that’s both flavorful and nutritious.

Ingredients

Scale

Cauliflower

1 large head of cauliflower, cut into florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika

Garlic Tahini Sauce

1/2 cup tahini
1 clove garlic, minced
2 tablespoons lemon juice
2 tablespoons warm water (more as needed)
1/4 teaspoon salt

Garnish

1/3 cup pomegranate seeds
2 tablespoons chopped fresh parsley

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the cauliflower evenly, yielding a golden and slightly crispy texture.
Prepare Cauliflower: In a large bowl, toss the cauliflower florets with olive oil, 1/2 teaspoon salt, black pepper, ground cumin, and smoked paprika until every piece is well coated with the spices and oil for maximum flavor.
Roast Cauliflower: Spread the seasoned cauliflower in a single layer on a baking sheet. Roast in the preheated oven for 25–30 minutes, turning once halfway through to promote even browning, until the florets are tender and golden brown.
Make Garlic Tahini Sauce: While the cauliflower roasts, whisk together tahini, minced garlic, lemon juice, warm water, and 1/4 teaspoon salt in a bowl until smooth and pourable. Adjust the consistency with additional warm water if necessary.
Assemble and Serve: Transfer the roasted cauliflower to a serving platter. Drizzle generously with the garlic tahini sauce, sprinkle with pomegranate seeds, and garnish with chopped fresh parsley. Serve warm or at room temperature for best flavor.

Notes

Add a pinch of cayenne pepper to the cauliflower seasoning if you like a bit of heat.
Try substituting lime juice for lemon juice in the tahini sauce for a different citrus twist.
The garlic tahini sauce can be made ahead and stored in the refrigerator for up to 5 days.