This side dish is almost too pretty to eat. The roasted cauliflower is simple, but the tahini drizzle and jewel-toned pomegranate seeds make it look like it came straight out of a magazine. It’s unusual, striking, and tastes every bit as good as it looks.
Roasted Cauliflower with Tahini & Pomegranate
Servings
4
servings
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Ingredients
1 head cauliflower, cut into florets
2 tbsp olive oil
2 tbsp tahini
1 tbsp lemon juice
1/4 cup pomegranate seeds
1 tbsp parsley, chopped
Salt and pepper to taste
Directions
- Preheat oven to 425°F. Toss cauliflower florets with olive oil, salt, and pepper.
- Roast 25 minutes, stirring once, until golden brown.
- Drizzle with tahini, sprinkle with pomegranate seeds and parsley, and serve warm.
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