Roasted Cauliflower with Tahini

Ingredients

• •1 large head cauliflower, cut into florets
• •4 tablespoons olive oil
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1 teaspoon cumin
• •1/2 cup tahini
• •3 tablespoons fresh lemon juice
• •3 cloves garlic, minced
• •1/4 cup warm water
• •1/4 cup fresh parsley, chopped
• •2 tablespoons pomegranate seeds
• •2 tablespoons toasted pine nuts

Directions

1. 1Preheat oven to 425°F (220°C). Toss cauliflower florets with 3 tablespoons olive oil, salt, pepper, and cumin.
2. 2Spread cauliflower on a baking sheet in a single layer and roast for 25-30 minutes, stirring halfway through, until golden and crispy.
3. 3While cauliflower roasts, whisk together tahini, lemon juice, minced garlic, remaining olive oil, and warm water until smooth and pourable.
4. 4Season tahini sauce with salt and pepper to taste.
5. 5Transfer roasted cauliflower to a serving platter and drizzle generously with tahini sauce.
6. 6Garnish with fresh parsley, pomegranate seeds, and toasted pine nuts before serving.

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