Description
Enjoy a delicious and healthy Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate. This recipe features tender cauliflower steaks roasted to golden perfection, accompanied by a creamy garlic tahini sauce made from soaked cashews and roasted garlic. Garnished with fresh pomegranate seeds and herbs, it’s a perfect blend of savory and tangy flavors ideal for a light lunch or dinner.
Ingredients
Scale
Garlic Tahini Sauce
- 1/2 cup raw cashews, soaked and drained (or use roasted cashews if preferred)
- 2 tbsp tahini (room temperature)
- 1 head garlic, roasted
- 4-6 tbsp water, or as needed for consistency
- 1/4-1/2 tsp kosher salt, to taste
Roasted Cauliflower
- 1 large head cauliflower
- 1-2 tbsp olive oil
- Salt and pepper, to taste
- 1/4-1/2 cup pomegranate seeds (arils)
- 2-3 tbsp fresh chopped parsley or cilantro
Instructions
- Prepare Garlic Tahini Sauce: In a food processor, combine the soaked cashews, tahini, roasted garlic, and kosher salt. While blending, slowly drizzle in water bit by bit until the mixture becomes smooth and creamy. Scrape down the sides as needed and adjust salt to your taste. Set aside.
- Preheat Oven: Set your oven to 375°F (190°C) and line a baking sheet with foil or parchment paper to ensure easy cleanup.
- Prepare Cauliflower: Remove all leaves from the cauliflower base, keeping the stem intact. Carefully slice the cauliflower into 1-inch thick steaks. Some florets may fall off – this is normal.
- Season Cauliflower: Arrange the cauliflower pieces on the prepared baking sheet. Drizzle olive oil over them and season generously with salt and freshly ground pepper.
- Roast Cauliflower: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Flip the cauliflower pieces halfway through the cooking time. Roast until the cauliflower is tender and edges turn golden brown.
- Serve: Plate the roasted cauliflower steaks, drizzle with the prepared garlic tahini sauce, then sprinkle pomegranate seeds and fresh chopped parsley or cilantro on top for a fresh, colorful finish.
Notes
- Soaking cashews overnight or for at least 2 hours helps create a creamier garlic tahini sauce.
- Roasting a whole head of garlic involves cutting off the top, drizzling with olive oil, wrapping in foil, and baking at 375°F for about 30-40 minutes until soft and caramelized.
- Adjust water in the sauce to your preferred consistency – more water for thinner sauce, less for thicker.
- Use fresh herbs of choice; parsley or cilantro both complement the flavors well.
- Cauliflower steaks can be chopped into florets if preferred, but slices offer a great presentation.
