Roasted Cauliflower with Hot Tahini-Honey and Pomegranate

Cauliflower is one of the forsaken veggies that gets a bad rep for its texture, flavor, and lack of, let’s say, pizzaz. Sure she’s naturally bland, but aren’t we all? Like the typical human being, Cauliflower requires some tender love and care (and some added flair) to be the best possible version of herself!

This recipe seasons cauliflower with spices typically used in many middle eastern dishes, therefore providing lots of flavor (and some bright hues). But, the true star of the show, like many vegetable dishes, is the liquid gold aka “hot tahini-honey” glaze that is drizzled atop the cruciferous veggie. Not to mention, bright pearls of pomegrante and goat cheese help bring some tang and sweetness to balance this dish that will literally have an explosion of flavors in your mouth.

Enjoy!

Roasted Cauliflower with Hot Tahini-Honey and Pomegranate

Yields: 4 servings

Time: 30-40 minutes

INGREDIENTS

Roasted Cauliflower

• 1 head of cauliflower (rinsed and cut into bite-size florets)

• 2 tablespoon extra-virgin olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon turmeric

• 1/4 teaspoon cumin

• fresh cracked pepper (to taste)

Hot Tahini-Honey Glaze

• 2 tbsp tahini

• 1 1/2 tablespoon honey

• juice of 1/2 lemon

• 1/2 teaspoon red pepper flakes

• salt and pepper (to taste)

• 1/2 tablespoon water (to thin, if needed)

Garnish (Optional)

• pomegranate arils (seeds)

• chopped cilantro

• crumbled goat cheese (great addition if you’re not dairy-free/vegan)

DIRECTIONS

To prepare the roasted cauliflower:

1. Preheat your oven to 450 degrees Fahrenheit (230 degrees celsius)

2. Rinse your head of cauliflower and remove the stem. Cut the head into florets. Ensure your cauliflower is dry (as this will help it crisp up) by patting it dry with a paper towel.

3. In a large bowl, toss the cauliflower florets with olive oil. Add the turmeric, cumin, salt, and pepper and toss again until evenly coated.

4. Spread evenly on a baking tray. You may need to use two trays to avoid overcrowding the pan. Overcrowded pan = soggy cauliflower

5. Roast at 450F for 20 minutes (toss cauliflower and rotate trays halfway through roasting time). If not charred to your liking, broil for 2-3 minutes.

   To prepare the hot tahini-honey sauce:

6. While the cauliflower roasts in the oven, stir together the tahini, lemon juice, and honey until combined.

7. Add the red pepper flakes, salt, and pepper (to taste). If your tastebuds can handle the heat, you can choose to blend the sauce to help distribute the heat of the red pepper flakes

   To serve:

8. Plate the cauliflower over a bed of arugula. Drizzle with half of the sauce (reserve the remainder of the sauce for dipping or an extra-drizzle- try not to eat it with a spoon)

9. Garnish with pomegranate seeds, chopped cilantro, crumbled goat cheese, and freshly cracked pepper.

10. Dive in!

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