Charred Cauliflower with Pomegranate Tahini Sauce
Servings 2
Ingredients
Roasted Cauliflower
- 1 head cauliflower cut into eighths
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon black pepper
Pomegranate Tahini Sauce
- ½ cup plain Greek yogurt
- 2 tablespoons tahini
- 1 tablespoon pomegranate molasses
- 1 teaspoon lemon juice
- salt and pepper
Remaining ingredients
- ¼ cup honey
- 1 tablespoon chili crisp
- ¼ cup chopped dates
- 2 tablespoons toasted pepitas
- 2 tablespoons fresh parsley
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint
Instructions
- Preheat oven to 425 degrees F.
- Toss cauliflower with olive oil, cumin, smoked paprika, salt, turmeric, and pepper until cauliflower is well coated. Lay vegetable on a sheet pan in one even layer. Roast for 25 minutes or until tender, flipping cauliflower over halfway through.
- Meanwhile, make pomegranate tahini sauce. Whisk together yogurt, tahini, pomegranate molasses, and lemon juice in a medium bowl until well combined. Season with salt and pepper.
- Combine honey and chili crisp in a small saucepot. Bring to a simmer over medium heat and continue to simmer for 1 minute. Remove from heat.
- Spread pomegranate tahini sauce on the bottom of a serving plate. Place roasted cauliflower on top and drizzle crisp honey on top. Garnish with chopped dates, pepitas, and fresh herbs. Serve immediately.
Notes
If the chili crisp honey cools, it will harden slightly. Simply reheat the sauce in a saucepan or the microwave until warm.
The pomegranate tahini sauce can be prepared the day before.
