Roasted Cauliflower with Tahini and Pomegranate Molasses
Golden roasted cauliflower drizzled with tahini and pomegranate molasses, scattered with pomegranate seeds.
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.
Ingredients
For the cauliflower
- 1 large head cauliflower, cut into florets — about 6 cups
- 3 tbsp olive oil
- 1/2 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp black pepper
For the tahini drizzle and toppings
- 3 tbsp tahini
- 2 tbsp water
- 1 tbsp lemon juice
- 1 tsp pomegranate molasses
- 1 pinch salt
- 1/4 cup pomegranate seeds
- 2 tbsp chopped fresh parsley
- 2 tbsp toasted pine nuts — or chopped almonds
These ingredients are common at Middle Eastern grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Toss cauliflower florets with olive oil, cumin, salt, and pepper on a large sheet pan.
- 3Roast 25-30 minutes, stirring once, until deeply golden and tender.
- 4Whisk tahini, water, lemon juice, pomegranate molasses, and a pinch of salt until smooth and pourable.
- 5Transfer roasted cauliflower to a platter, drizzle with the tahini sauce, and scatter pomegranate seeds, parsley, and pine nuts on top.