Sumac-Spiced Roasted Cauliflower with Tahini Drizzle and Pomegranate Seeds

Ingredients

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

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

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

Method

1. 01
   Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 02
   In a large bowl, combine cauliflower florets with olive oil, sumac, cumin, salt, and black pepper. Toss well to coat evenly.
3. 03
   Spread the cauliflower florets on the prepared baking sheet in a single layer.
4. 04
   Roast the cauliflower in the preheated oven for 25-30 minutes, turning halfway through, until golden brown and tender.
5. 05
   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. 06
   Once the cauliflower is roasted, transfer it to a serving platter.
7. 07
   Drizzle the tahini sauce over the roasted cauliflower.
8. 08
   Sprinkle pomegranate seeds and chopped parsley over the top for garnish.
9. 09
   Serve warm or at room temperature as a side dish or a light main.