Prep Time 5 minutes
Cook Time 47 minutes
Total Time 52 minutes
Yield

Ingredients

Roasted Cauliflower

  • 1 cauliflower
  • 2 tbsp (30ml) olive oil
  • ¼ tsp (1.2ml) paprika
  • ¼ tsp (1.5ml) garlic powder
  • ¼ tsp (1.5ml) salt
  • ¼ tsp (1.5ml) black pepper

Tahini dressing

  • 1/3 cup (80ml) tahini
  • 1/4 cup (60ml) 2% plain yogurt
  • 1 lemon + zest
  • 1 clove garlic minced
  • 2 tsp (10ml) red wine vinegar
  • 1/2 tbsp (7.5ml) olive oil
  • 1 tsp (5ml) paprika
  • 1/4 tsp (1.5ml) salt
  • 1/8 tsp (0.6ml) pepper
  • 3 to 4 tbsp (45ml-60ml) water

Assemble

  • 8-10 fresh mint leaves sliced
  • ¼ cup (60ml) pomegranate arils

Instructions

  • Preheat oven to 425 degrees Fahrenheit.
  • Wash cauliflower under running cool water, trim stem, and remove all greens.
  • In a small bowl, combine olive oil, paprika, garlic powder, salt, and black pepper. Place cauliflower on a baking sheet with parchment paper and brush oil mixture on all surfaces of the cauliflower.
  • Tent with aluminum foil and bake for 40 mins.
  • While cauliflower is baking, prepare tahini dressing by mixing tahini dressing ingredients together.
  • Remove foil and continue to bake for another 5 mins, then broil on high for 2-3 mins.
  • Place cauliflower on serving dish and drizzle about ½ of tahini sauce (or desired amount) over roasted cauliflower, sprinkle pomegranate arils, and garnish with fresh mint.
Nutrition Facts
Roasted Cauliflower with Tahini Dressing and Pomegranates
Per
 
50 g
Calories
167
% Daily Value*
Fat
 
10
g
15
%
Saturated Fat
 
1.8
g
11
%
Carbohydrates
 
14
g
5
%
Fibre
 
5
g
21
%
Sugars
 
6
g
7
%
Protein
 
5.5
g
11
%
Sodium
 
239
mg
10
%
Vitamin A
 
9.8
IU
0
%
Vitamin C
 
84
mg
102
%
Calcium
 
82
mg
8
%
Iron
 
1.5
mg
8
%
*5% or less is a little, 15% or more is a lot

Tips & Notes

Tip: Refrigerate what is left of the tahini dressing and use it as a dip or sauce for other vegetables!
Recipe by Tamara Sarkisian, Registered Dietitian

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