Sumac-Spiced Roasted Cauliflower with Pomegranate and Tahini Drizzle

Ingredients

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

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

• 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 bowl, combine cauliflower florets, olive oil, sumac, ground cumin, salt, and black pepper. Toss until the cauliflower is well coated.
3. 03
   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. 04
   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. 05
   Once the cauliflower is roasted, transfer it to a serving platter. Drizzle the tahini sauce generously over the top.
6. 06
   Sprinkle pomegranate seeds and chopped parsley over the cauliflower before serving.