Spiced Roasted Cauliflower with Tahini
Ingredients
- 1 large head cauliflower cut into florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne optional
- 1 tsp salt
- 1/4 cup tahini
- 2 tbsp lemon juice
- 2 tbsp water
- 1/4 cup pomegranate seeds
- 2 tbsp chopped fresh cilantro
Instructions
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the cauliflower florets with olive oil, cumin, paprika, cayenne if using, and salt directly on the pan, spreading them with space between pieces.
- Roast 25 to 30 minutes, turning once, until deeply browned at the edges and tender enough to pierce easily with a fork.
- Whisk the tahini, lemon juice and water together until smooth and pourable.
- Spread the tahini sauce over a serving plate.
- Pile the roasted cauliflower on top.
- Scatter with pomegranate seeds and cilantro just before serving, while still warm.
Good to Know
Roast the cauliflower up to an hour ahead and leave it at room temperature; reheat briefly in a hot oven if you want it warm again.