Cook a bit.

Roasted Cauliflower with Tahini

Serves 4Prep 10 minCook 30 min40 min total

Crispy roasted cauliflower florets served with a creamy tahini sauce, pomegranate seeds, and fresh herbs.

Cooked cauliflower, potatoes, broccoli, green beans, and orange bell pepper on a plate, seasoned with paprika.

Ingredients

1 item
large cauliflower, cut into florets
3 tbsp
olive oil
3 tbsp
tahini
2 tbsp
lemon juice
2 tbsp
water
1 item
pomegranate, seeds only
10 g
fresh parsley, chopped
salt and black pepper

Method

Preheat the oven to 200°C/400°F.

Toss the cauliflower florets with olive oil, salt, and pepper. Spread on a baking tray and roast for 25-30 minutes, until golden and tender.

Whisk together the tahini, lemon juice, and water until smooth. Add more water if needed to reach a pourable consistency.

Transfer the roasted cauliflower to a serving dish. Drizzle with the tahini sauce and scatter with pomegranate seeds and parsley.

Juan Muñoz Herrero
Juan Muñoz Herrero
vegetarianveganside dish