Sumac-Spiced Roasted Cauliflower with Tahini Drizzle and Pomegranate Seeds

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

VegetarianMiddle EasternDinnerVegetarianHealthyGluten-Free

⏱️ 15m PREP

🔥 30m COOK

👥 4 SERVINGS

⚡ 250 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A vibrant dish that combines roasted cauliflower with a zesty sumac spice, creamy tahini drizzle, and a burst of sweetness from pomegranate seeds.

Macronutrients per serving

grams

Protein

5.0g 12%

Fat

18.0g 42%

Carbs

20.0g 47%

Rich in nutrients

☀️ Vitamin C

60% DV

Supports immune function

☀️ Vitamin K

25% DV

Essential for blood clotting

🌾 Fiber

24% DV

Promotes digestive health

☀️ Folate

15% DV

Important for cell division

🔺 Potassium

10% DV

Maintains fluid balance

Ingredients

Main Ingredients

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

Tahini Drizzle

1/4 cup tahini
2 tablespoons lemon juice freshly squeezed
1 tablespoon water adjust as needed
1 clove garlic minced
1/4 teaspoon salt

Garnish

1/2 cup pomegranate seeds
2 tablespoons fresh parsley chopped

Instructions

1 Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2 In a large bowl, combine cauliflower florets with olive oil, sumac, cumin, salt, and black pepper. Toss well to coat evenly.
3 Spread the cauliflower florets on the prepared baking sheet in a single layer.
4 Roast the cauliflower in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender.
5 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. Adjust the consistency with more water if needed.
6 Once the cauliflower is roasted, transfer it to a serving platter.
7 Drizzle the tahini sauce over the roasted cauliflower.
8 Sprinkle pomegranate seeds and chopped parsley over the top for garnish.
9 Serve warm or at room temperature as a side dish or a light main.