Description
A delicious and healthy dish featuring roasted cauliflower drizzled with tahini and topped with pomegranate seeds.
Ingredients
Scale
- 1 head of cauliflower, cut into florets
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon maple syrup
- 1/4 cup pomegranate seeds
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the cauliflower florets with olive oil, salt, and pepper.
- Spread the cauliflower on a baking sheet in a single layer.
- Roast in the oven for 25-30 minutes, or until golden brown and tender.
- In a small bowl, whisk together tahini, lemon juice, and maple syrup until smooth.
- Once the cauliflower is done, drizzle the tahini sauce over it.
- Top with pomegranate seeds and garnish with fresh parsley.
- Serve warm and enjoy!
Notes
- For a spicier kick, add a pinch of cayenne pepper to the tahini sauce.
- This dish can be served as a side or a main course.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 3g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg