Description
This flavorful recipe features perfectly roasted cauliflower topped with a creamy garlic tahini sauce and garnished with fresh pomegranate seeds and herbs, creating a delightful combination of savory, nutty, and sweet flavors. Ideal as a side dish or a light vegetarian main, it’s both simple to prepare and visually stunning.
Ingredients
Scale
Sauce Ingredients
- 1/2 cup raw cashews, soaked and drained (or use roasted cashews if preferred)
- 2 tbsp tahini (room temperature)
- 1 head garlic, roasted
- 4-6 tbsp water, or as needed for consistency
- 1/4-1/2 tsp kosher salt, to taste
Roasted Cauliflower and Garnish
- 1 large head cauliflower
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- 1/4-1/2 cup pomegranate seeds (arils)
- 2-3 tbsp fresh chopped parsley or cilantro
Instructions
- Prepare the Garlic Tahini Sauce: Begin by roasting the whole head of garlic at 400°F (200°C) for about 30-40 minutes until soft and fragrant. Once cooled, squeeze out the roasted garlic cloves into a blender or food processor along with the soaked cashews, tahini, kosher salt, and 4 tablespoons of water. Blend until smooth and creamy, adding more water as needed to reach your desired sauce consistency.
- Roast the Cauliflower: Preheat your oven to 425°F (220°C). Cut the cauliflower into florets and toss them in olive oil, salt, and pepper. Spread the florets evenly on a baking sheet lined with parchment paper. Roast in the oven for about 30 minutes, turning halfway through, until the cauliflower is tender and golden brown on the edges.
- Assemble the Dish: Arrange the roasted cauliflower on a serving platter or individual plates. Drizzle generously with the garlic tahini sauce, sprinkle with fresh pomegranate seeds, and garnish with chopped parsley or cilantro. Serve warm or at room temperature.
Notes
- If you prefer, roasted cashews can be used directly without soaking to save time.
- The garlic can be roasted ahead of time and stored refrigerated for up to 3 days.
- Adjust the salt in the sauce to your taste preference.
- For a nuttier flavor, consider lightly toasting the cashews before soaking.
- This dish pairs well with flatbreads or as a side to grilled meats or roasted vegetables.
