Description
A vibrant, sweet-and-spicy roasted cauliflower dish topped with creamy tahini sauce and jewel-like pomegranate seeds for a burst of freshness.
Ingredients
Scale
For the Crust:
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil
- 1 tablespoon harissa paste
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2–3 tablespoons water
- 1/4 cup pomegranate seeds
- 2 tablespoons chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, harissa paste, honey, cumin, salt, and pepper. Add cauliflower florets and toss to coat evenly.
- Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until tender and charred at edges.
- While cauliflower roasts, make tahini sauce: In a small bowl, whisk tahini and lemon juice until smooth. Gradually add water until a drizzle-able consistency forms.
- Transfer roasted cauliflower to a serving platter. Drizzle with tahini sauce, then sprinkle with pomegranate seeds and parsley. Serve warm.
Notes
You can customize the seasonings to taste.