Roasted Cauliflower with Tahini and Pomegranate Molasses

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

1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, cumin, salt, and pepper on a large sheet pan.
3. Roast 25-30 minutes, stirring once, until deeply golden and tender.
4. Whisk tahini, water, lemon juice, pomegranate molasses, and a pinch of salt until smooth and pourable.
5. Transfer roasted cauliflower to a platter, drizzle with the tahini sauce, and scatter pomegranate seeds, parsley, and pine nuts on top.