Tahini-Roasted Cauliflower with Pomegranate

Name: Tahini-Roasted Cauliflower with Pomegranate
Total time: 40 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 1 head cauliflower, cut into florets; 3 tbsp olive oil; 1/2 tsp salt; 1/4 cup tahini; 2 tbsp lemon juice; 2-3 tbsp water; 1/3 cup pomegranate seeds; 2 tbsp fresh parsley, chopped

Created by the Genie — AI-generated, review before relying on it

Golden roasted cauliflower drizzled with creamy lemon tahini and finished with bursts of pomegranate.

40minTotal time

4Serves

EasyDifficulty

Middle Easternvegetarianvegan

⚠️

Common allergens detected: Sesame

AI-assisted estimate — always verify allergens and dietary suitability yourself.

Ingredients

Servings

Units

1 headCauliflower
3 tablespoon
½ teaspoon
¼ cup
2 tablespoon
2-3 tablespoon
⅓ cup
2 tablespoonParsley

How to cook it

6 steps

Step 1
Preheat oven to 425°F.
Step 2
Toss cauliflower florets with olive oil and salt on a baking sheet.
Step 3
Roast 25-30 minutes, turning once, until browned and tender.
Step 4
Meanwhile, whisk tahini, lemon juice, and water until smooth and drizzly, adding more water as needed.
Step 5
Arrange the roasted cauliflower on a platter and drizzle with the tahini sauce.
Step 6
Scatter pomegranate seeds and parsley over the top before serving.

Nutrition per serving

286Calories

18.2gCarbs

21.3gFat

8.5gProtein

6.8gSugar

298mgSodium

AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.