Sumac and Za'atar Roasted Cauliflower with Pomegranate and Tahini Drizzle

Ingredients

• 1 large cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 tablespoon sumac
• 1 tablespoon za'atar
• 1 teaspoon salt

• 1 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water, or as needed
• 1 clove garlic, minced

• 1 cup pomegranate seeds
• 2 tablespoons fresh parsley, chopped

Method

1. 01
   Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a large mixing bowl, combine the cauliflower florets with olive oil, sumac, za'atar, and salt. Toss to coat the florets evenly.
3. 03
   Spread the seasoned cauliflower in a single layer on the prepared baking sheet.
4. 04
   Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and golden brown, stirring halfway through.
5. 05
   While the cauliflower is roasting, prepare the tahini drizzle by whisking together tahini, lemon juice, water, and minced garlic in a small bowl. Adjust the consistency with more water if needed.
6. 06
   Once the cauliflower is done roasting, transfer it to a serving platter.
7. 07
   Drizzle the tahini sauce over the roasted cauliflower, then sprinkle with pomegranate seeds and chopped parsley.
8. 08
   Serve warm or at room temperature.