Roasted Cauliflower with Tahini and Pomegranate Molasses

Roasting cauliflower until its edges turn deeply golden brings out a nuttiness that raw or steamed cauliflower never gets close to, and that char pairs perfectly with the tangy-sweet pull of pomegranate molasses and a rich tahini drizzle — a combination you'll find on mezze tables from Beirut to Tel Aviv.

Because the dish is built on a vegetable base with only a modest amount of added oil, it stays naturally low in carbohydrates while the tahini and pine nuts contribute fiber and heart-healthy fats, making it a good fit for a Mediterranean-style plate. Serve it warm as a side dish, or let it cool to room temperature and pile it onto a bed of greens for a heartier salad.