Roasted Cauliflower With Tahini Sauce & Pomegranate

Name: Roasted Cauliflower With Tahini Sauce & Pomegranate
Prep time: 15 min
Cook time: 40 min
Yield: 4 people
Ingredients: 1 medium cauliflower; ¼ pomegranate; 1 handful fresh coriander; 2 tablespoons olive oil; 1 dessert spoon pomegranate molasses; 1 dessert spoon paprika; salt & pepper; 3 tablespoons Tahini; 2 tablespoons thick natural yoghurt; 1 tablespoon water; 2 cloves garlic; 1 lemon; salt & pepper

User Reviews

0.0

0 reviews

Unrated

Prep Time
15 mins
Cook Time
15 mins
Additional Time
10 mins
Servings
4 people
Calories
215 kcal
Course
Appetizer
Cuisine
Turkish

Roasted Cauliflower With Tahini Sauce & Pomegranate

Griffin Roy

Report

This dish makes a healthy side dish or a meze, or it can be enjoyed as a vegetarian main meal. Simple, seasonal ingredients, the roasted cauliflower and fresh pomegranate contrast beautifully and the tahini sauce brings them together.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

1 medium cauliflower (leaves & stems removed )
¼ pomegranate (arils extracted & skin discarded)
1 handful fresh coriander (finely chopped)
2 tablespoons olive oil
1 dessert spoon pomegranate molasses (or lemon juice)
1 dessert spoon paprika (or hot red pepper flakes)
salt & pepper (to season)

For The Tahini Sauce

3 tablespoons Tahini
2 tablespoons thick natural yoghurt
1 tablespoon water (plus more if necessary)
2 cloves garlic (peeled & crushed)
1 lemon (juice of)
salt & pepper (to season)

Add to Shopping List

Instructions

Preheat your oven to 220 degrees C (425 degrees F).
Meanwhile, break your head of cauliflower into bite-sized florets and add to a large bowl.
Now add your oil, paprika, salt and pepper and toss the cauliflower around until they are coated. Add a little more oil if the florets seem dry.
Place your coated florets onto an oven tray or baking sheet, making sure they aren't too crowded. Use two trays if necessary.
Place the cauliflower in your preheated oven and roast for 30-40 minutes, turning half way through.
Meanwhile, you can start to make your tahini sauce. Add your sauce ingredients to a small bowl and mix together.
If your tahini sauce thickens too much, add another splash of water. It's up to you if you want a thick or a creamy sauce.
When your cauliflower is golden brown, remove from the oven and allow to cool to room temperature.
Take a large serving plate and place your tahini sauce in the centre, using the back of a spoon to spread the sauce out and create a bed for your cauliflower.
Now you can arrange your roasted cauliflower florets into the centre of the bed of sauce.
Sprinkle the pomegranate arils over the top along with your fresh, chopped coriander.
Drizzle the pomegranate molasses (or juice of half a lemon) over the top and serve.

Notes

As with all of our recipes, the calories for roasted cauliflower with tahini sauce and pomegranate molasses is approximate and meant as a rough guide.
We used a large cauliflower - approximately 800 grams.
You can make your sauce either as a thick paste or add more water to make a more creamy tahini sauce.
This dish makes a great side dish for grilled meats, will make a perfect meze dish and will look the part on your Christmas table.
If you are vegetarian, it also makes a tasty, healthy vegetarian main meal.
If you are vegan, you can leave out the yoghurt from the sauce. If you have any Middle Eastern or Turkish supermarkets or grocery stores near you, you can substitute the yoghurt for pekmez (grape molasses).