Roasted Cauliflower with Tahini and Pomegranate

This roasted cauliflower with tahini and pomegranate is a flavorful and easy-to-make side dish that's perfect for any occasion. The cauliflower is roasted until tender and slightly charred, then tossed with a creamy tahini dressing and topped with sweet and tart pomegranate seeds. The result is a dish that's both delicious and visually appealing.

Cauliflower has been a staple in the Middle East and Mediterranean region for centuries, and it's only recently become popular in the United States. This recipe is inspired by the classic Middle Eastern dish of roasted cauliflower with tahini sauce. I've added a few modern twists to the recipe, such as using pomegranate seeds for a pop of color and flavor. The result is a dish that's both traditional and modern, and sure to please everyone at your table.

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 head of cauliflower, cut into florets
• 2 tablespoons of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 cup of tahini
• 1/4 cup of pomegranate seeds
• 1 tablespoon of chopped fresh cilantro

Instructions

1. Preheat oven to 425 degrees F (220 degrees C).
2. Toss cauliflower florets with olive oil, salt, and pepper.
3. Spread cauliflower florets on a baking sheet and roast for 25-30 minutes, or until tender and slightly charred.
4. In a small bowl, whisk together tahini and pomegranate seeds.
5. Drizzle tahini mixture over roasted cauliflower and sprinkle with cilantro.
6. Serve immediately.

Why It Works

• Roasting the cauliflower at a high temperature helps to caramelize the florets and give them a slightly charred flavor.
• The tahini dressing is creamy and flavorful, and it adds a nice contrast to the roasted cauliflower.
• The pomegranate seeds add a pop of color and flavor to the dish.