Roasted Cauliflower with Tahini and Pomegranate

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tbsp olive oil
• 1 tsp cumin
• Salt, pepper
• Tahini sauce: 3 tbsp tahini + 2 tbsp lemon juice + 2 tbsp water + 1 garlic clove minced + salt
• Pomegranate seeds, fresh parsley, toasted pine nuts

Method

1. Toss cauliflower with oil, cumin, salt, pepper. Roast 425°F for 25–30 min until deeply golden.

2. Whisk tahini sauce ingredients until smooth.

3. Arrange cauliflower on platter. Drizzle tahini. Scatter pomegranate seeds, parsley, pine nuts.

What You're Practicing

• Tahini sauce is a foundation condiment — it goes on roasted vegetables, grain bowls, falafel, and grilled meat.
• Pomegranate seeds add jewel-like color and bursts of tart sweetness.