Roasted Cauliflower with Tahini & Pomegranate

This dish is a show-off in the best way. Golden roasted cauliflower drizzled with tahini and topped with jewel-toned pomegranate seeds looks like it belongs on a magazine cover. The flavor’s just as impressive.

Roasted Cauliflower with Tahini & Pomegranate

Recipe by Derek Jacobson

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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