Whole Roasted Cauliflower with Pomegranate Tahini Sauce, Raisins, and Hazelnuts


1 head cauliflower, green leaves trimmed, bottom sliced flat so cauliflower can stand upright
1 tbsp olive oil
1/2 tsp paprika
1-1/4 tsp sea salt, divided
ground black pepper, to taste
1/2 cup tahini
3 tbsp fresh lemon juice
2 tbsp pomegranate molasses
1 clove garlic, minced
1 cup fresh dill
1 cup fresh flat-leaf parsley
1/4 cup roasted and skinned hazelnuts, roughly chopped
1/4 cup unsulfured green raisins (or dried unsweetened currants), soaked in warm water 15 minutes, drained
1/3 cup pomegranate seeds


  1. Preheat oven to 425°F. Line a small baking sheet with parchment paper.
  2. In a large saucepan, place a steamer basket and a few inches of water. Bring to a boil on medium. Carefully place cauliflower in steamer basket, cover and simmer for 7 minutes.
  3. Transfer cauliflower onto prepared baking sheet. In a small bowl, combine oil and paprika. Brush all over outside of cauliflower. Sprinkle with 3/4 tsp salt and pepper to taste. Roast until very tender and golden brown, about 45 minutes.
  4. In a medium bowl, whisk tahini, lemon juice, pomegranate molasses, garlic, remaining 1/2 tsp salt and enough water to make a pourable sauce (start with 2 tbsp water, adding more as needed).
  5. Place cauliflower on a rimmed plate or shallow bowl and arrange herbs around. Sprinkle with hazelnuts and raisins. Drizzle with sauce, reserving extra sauce for dipping. Sprinkle with pomegranate seeds before serving.

Makes 4 to 6 servings.

Source: Vegetarian Times

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