Deeply caramelized cauliflower, a lemony tahini drizzle, and pops of pomegranate — a side dish that steals the meal.
Roasted Cauliflower with Tahini
Scale recipe
4 servings
Ingredients
Directions
- Preheat the oven to 425F. Toss the cauliflower on a rimmed sheet pan with the olive oil, cumin, paprika, and salt.
- Roast for 25 to 30 minutes, turning once, until deeply browned at the edges and tender in the middle.
- Whisk the tahini with cold water, grated garlic, and lemon juice until smooth and pourable. If it seizes, whisk in another tablespoon of water.
- Pile the cauliflower onto a platter, spoon the tahini sauce over, and scatter with pomegranate seeds and mint leaves.
Leave a Reply