Recently went to a Mediterranean restaurant and had this amazing appetizer, so I thought I’d try to recreate it at home! This roasted caramelized cauliflower is topped with a creamy lemon tahini sauce and garnished with the unexpectedly satisfying sweet crunch of pomegranate seeds. Super easy to make, and it’s a great side dish or appetizer!
Recipe:
Lemon Tahini Sauce:
Combine together in a small mixing bowl 4 tbsp tahini, 1 clove of garlic (minced), 2 tbsp freshly squeezed lemon juice, 2 tsp extra virgin olive oil, a small pinch of ground cumin (optional), and pinch of salt & pepper. Whisk to combine into a creamy emulsion (or combine in a food processor).
Mixture will likely be thick. Add up to 1 tbsp water incrementally to thin out the mixture until it has a thin hummus consistency. Taste, and adjust for salt and acid.
Roasted Cauliflower:
Harvest florets from 1 head of cauliflower by peeling off leaves and cutting towards the core/stem (try to keep the florets in larger pieces for better roasting; otherwise, they will dry out before they properly caramelize). Toss florets in 2 tbsp olive oil, a pinch of paprika for color, and season with salt & pepper.
Spread cauliflower florets on a sheet pan, making sure not to overcrowd them, and bake at 425°F until caramelized and fork tender (about 25-35 minutes; flipping them around the half-way point).
Assembly: Drizzle lemon tahini sauce, and garnish with parsley, mint, pomegranate seeds, and an extra twist of lemon! Consume immediately!