Sumac-Spiced Roasted Cauliflower with Pomegranate and Tahini Drizzle

Name: Sumac-Spiced Roasted Cauliflower with Pomegranate and Tahini Drizzle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 large cauliflower (cut into florets); 2 tablespoons olive oil; 1 tablespoon sumac; 1/2 teaspoon cumin (ground); 1/2 teaspoon salt; 1/4 teaspoon black pepper (freshly ground); 1/4 cup tahini (well-stirred); 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons water; 1 clove garlic (minced); 1/4 teaspoon salt; 1/2 cup pomegranate seeds; 2 tablespoons fresh parsley (chopped)

VeganMiddle EasternDinnerVibrantVegetable-ForwardHealthy

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 220 CAL/SERV

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Overview

A vibrant Middle Eastern-inspired dish featuring roasted cauliflower spiced with sumac, topped with juicy pomegranate seeds and a creamy tahini drizzle.

Macronutrients per serving

grams

Protein

5.0g 12%

Fat

14.0g 34%

Carbs

22.0g 54%

Rich in nutrients

☀️ Vitamin C

70% DV

Supports immune function

🌾 Fiber

28% DV

Aids in digestion

☀️ Folate

15% DV

Supports cell function

🔺 Potassium

10% DV

Supports heart health

✦ Antioxidants

High

Protects cells from damage

Ingredients

Main Ingredients

1 large cauliflower cut into florets
2 tablespoons olive oil
1 tablespoon sumac
1/2 teaspoon cumin ground
1/2 teaspoon salt
1/4 teaspoon black pepper freshly ground

Tahini Drizzle

1/4 cup tahini well-stirred
2 tablespoons lemon juice freshly squeezed
2 tablespoons water
1 clove garlic minced
1/4 teaspoon salt

Toppings

1/2 cup pomegranate seeds
2 tablespoons fresh parsley chopped

Instructions

1 Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2 In a large bowl, combine cauliflower florets, olive oil, sumac, ground cumin, salt, and black pepper. Toss until the cauliflower is well coated.
3 Spread the cauliflower onto the prepared baking sheet in a single layer and roast for 25-30 minutes, or until golden and tender, stirring halfway through.
4 While the cauliflower is roasting, prepare the tahini drizzle. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth and creamy.
5 Once the cauliflower is roasted, transfer it to a serving platter. Drizzle the tahini sauce generously over the top.
6 Sprinkle pomegranate seeds and chopped parsley over the cauliflower before serving.