Mediterranean Diet Roasted Cauliflower with Tahini Sauce
Transform your dinner table with this vibrant Mediterranean Diet Roasted Cauliflower with Tahini Sauce, a wholesome and flavor-packed dish that's as nourishing as it is delicious. Tender, golden-brown cauliflower florets are seasoned with warming spices like cumin and coriander, then roasted to perfection in heart-healthy olive oil. The creamy tahini sauce, accented with zesty lemon and garlic, adds a luscious layer of richness, while fresh parsley and jewel-like pomegranate seeds provide a finishing touch of freshness and color. Ready in just 45 minutes, this easy recipe is perfect as a side dish or a show-stopping appetizer, offering Mediterranean-inspired flavors that are both nutritious and satisfying. Whether you're meal prepping or entertaining, this plant-based dish fits seamlessly into a healthy, balanced lifestyle.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 1 clove Garlic
- 2 tablespoons Water
- 2 tablespoons Fresh parsley
- 0.25 cup Pomegranate seeds
Instructions
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Remove and discard the outer leaves of the cauliflower, then cut the head into bite-sized florets.
In a large bowl, toss the cauliflower florets with 2 tablespoons of olive oil, cumin, coriander, salt, and black pepper until evenly coated.
Spread the cauliflower evenly onto the prepared baking sheet.
Roast in the preheated oven for 25-30 minutes, turning halfway through, until the florets are golden brown and tender.
While the cauliflower is roasting, make the tahini sauce. In a small bowl, combine the tahini, lemon juice, minced garlic clove, the remaining 1 tablespoon of olive oil, and water. Whisk until smooth and creamy. If the sauce is too thick, add an additional tablespoon of water until the desired consistency is reached.
Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
Arrange the roasted cauliflower on a serving platter.
Drizzle the tahini sauce over the roasted cauliflower and garnish with chopped fresh parsley and pomegranate seeds.
Serve warm or at room temperature as a delicious side dish or appetizer.
Nutrition Facts
Calories |
1007 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2169 mg | 94% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 18.8 g | ||
| Protein | 26.7 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4829 mg | 371% | |
| Iron | 21434.3 mg | 119079% | |
| Potassium | 2386 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
