Roasted Cauliflower with Tahini and Fresh Herbs
Golden roasted cauliflower florets tossed with a creamy tahini sauce, fresh herbs, and crunchy pomegranate seeds. A quick, vibrant side or light meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
- 1 head cauliflower
- 2 tbsp olive oil
- 3 tbsp tahini
- 1 tbsp lemon juice
- ½ cup pomegranate seeds
- ¼ cup fresh mint
Instructions
- 1
Preheat oven to 425°F. Cut the 1 head cauliflower into bite-size florets and toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
- 2
Roast for 20-25 minutes, until the florets are golden and tender when pierced with a fork.
- 3
Whisk together 3 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, and remaining 1 tbsp olive oil until smooth. Add more water if too thick.
- 4
Toss the hot cauliflower with the tahini sauce, 0.5 cup pomegranate seeds, and 0.25 cup chopped fresh mint. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- mixing bowl
- whisk
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