Roast Cauliflower with Almond Pomegranate Seeds and Tahini Sauc
Elevate your veggie game with this Roast Cauliflower with Almond, Pomegranate Seeds, and Tahini Sauce—a stunning dish that’s as flavorful as it is visually impressive. Perfectly roasted cauliflower florets are seasoned with smoked paprika and caramelized to golden perfection, offering a smoky and slightly sweet depth of flavor. A drizzle of creamy, garlicky tahini sauce adds a luscious and nutty richness, while the crunch of toasted almonds and the burst of sweet-tart pomegranate seeds create a delightful contrast in textures. Finished with a sprinkle of fresh parsley for color and brightness, this dish is the ultimate combination of vibrant flavors and wholesome ingredients. Serve it as a show-stopping vegetarian main course or a crowd-pleasing side dish, perfect for weeknight dinners or special occasions.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 0.25 cup Slivered almonds
- 0.5 cup Pomegranate seeds
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 small, minced Garlic clove
- 2 tablespoons Water
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Cut the cauliflower into florets and place them in a large mixing bowl.
Drizzle the cauliflower with 2 tablespoons of olive oil. Add the salt, black pepper, and smoked paprika. Toss well to ensure the florets are evenly coated.
Spread the cauliflower onto the lined baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the edges are golden and caramelized.
Meanwhile, in a dry skillet over medium heat, toast the slivered almonds until lightly golden and fragrant, about 3-4 minutes. Remove from heat and set aside.
In a small bowl, whisk together the tahini, lemon juice, minced garlic, 1 tablespoon of olive oil, and water until smooth. If the mixture is too thick, add an additional teaspoon of water at a time until it reaches a pourable consistency.
Once the cauliflower is roasted, transfer it to a serving dish. Sprinkle the toasted almonds and pomegranate seeds over the top.
Drizzle the tahini sauce generously over the roasted cauliflower.
Garnish the dish with fresh parsley for a pop of color and freshness.
Serve warm or at room temperature as a delightful side dish or vegetarian main course.
Nutrition Facts
Calories |
1021 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.1 g | 103% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3316 mg | 144% | |
| Total Carbohydrate | 63.1 g | 23% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 25.7 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2561 mg | 197% | |
| Iron | 10720.1 mg | 59556% | |
| Potassium | 2598 mg | 55% | |
*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.
