Mediterranean · easy
Roasted Cauliflower with Tahini
Whole roasted cauliflower with lemony tahini sauce, pomegranate, and herbs.
- 45 min
- Total
- 4
- Serves
- $9.50
- Est. cost
- 280
- Cal/serving
Dietary, as tagged
- Vegan
- Gluten-free
- Dairy-free
- Meatless
Chips reflect this recipe's curated tags, not an ingredient-by-ingredient allergen scan. The app tags every ingredient against the top-9 allergens and filters your family's weekly plan by severity — check labels if an allergy is severe.
Ingredients
- Cauliflower1 large head
- Tahini3 tbsp
- Lemon1 medium
- Garlic2 cloves
- Olive Oil3 tbsp
- Cumin1 tsp
- Smoked Paprika1/2 tsp
- Pomegranate Seeds1/4 cup
- Fresh Parsley1/4 cup
Method
- 01
Preheat oven to 425F. Remove cauliflower leaves, trim stem flat.
- 02
Rub with 2 tbsp olive oil, cumin, paprika, salt, and pepper.
- 03
Roast cut-side down on a sheet pan 30-35 minutes until deeply golden.
- 04
Whisk tahini, lemon juice, garlic, 2 tbsp water, and salt until smooth.
- 05
Drizzle tahini over cauliflower. Top with pomegranate seeds and parsley.
- 280
- Calories
- 10g
- Protein
- 24g
- Carbs
- 18g
- Fat
Put this on Tuesday and forget it.
Add it to a week in the app and its ingredients merge into one aisle-sorted grocery list with the rest of your plan.
