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Close-up of Tahini-Roasted Cauliflower Pomegranate Herbs in a skillet, showing the golden-brown cauliflower florets.

Tahini-Roasted Cauliflower with Pomegranate and Herbs

A simple and flavorful roasted cauliflower dish with tahini, pomegranate seeds, and fresh herbs.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Cauliflower
  • 1 head cauliflower cut into florets
  • 3 tablespoons olive oil
  • 2 tablespoons tahini
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
For Serving
  • 1/4 cup pomegranate seeds
  • 2 tablespoons fresh parsley chopped
  • 2 tablespoons fresh mint chopped

Equipment

  • Baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. In a large bowl, whisk together the olive oil, tahini, and lemon juice until smooth.
  3. Add the cauliflower florets to the bowl and toss to coat evenly with the tahini mixture. Season with salt and pepper.
  4. Spread the cauliflower in a single layer on a baking sheet.
  5. Roast for 20-25 minutes, or until the cauliflower is tender and lightly browned, flipping halfway through.
  6. Transfer the roasted cauliflower to a serving dish. Sprinkle with pomegranate seeds, chopped parsley, and mint.

Notes

You can add a pinch of cumin or coriander to the tahini mixture for extra flavor.

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