Charred Cauliflower with Tahini, Lemon & Fresh Herbs
Ingredients
- 1 headcauliflower (about 1.5 pounds)
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- 3 tablespoontahini
- 1lemon
- 2 clovesgarlic
- 2 tablespoonwater
- ·fresh parsley
- ·fresh dill
- ½ cuppomegranate seeds (optional)
Prep
- 01
Cut cauliflower head into bite-sized florets, about 1.5 inches.
- 02
Mince 2 garlic cloves.
- 03
Juice 1 lemon.
- 04
Tear a handful each of fresh parsley and fresh dill.
Method
- 01
Preheat oven to 425°F. Cut cauliflower into bite-sized florets (about 1.5 inches). Toss with 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- 02
Spread on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, stirring halfway through, until golden brown and slightly charred at the edges.
- 03
While cauliflower roasts, make the tahini sauce: whisk 3 tablespoons tahini with juice of 1 lemon, 2 minced garlic cloves, 2 tablespoons water, and a pinch of salt until smooth. Add more water if needed for a pourable consistency.
- 04
Transfer roasted cauliflower to a shallow bowl or platter. Drizzle tahini sauce over top.
- 05
Tear fresh parsley and dill over the cauliflower, scatter pomegranate seeds if using, finish with a crack of black pepper, and serve warm or at room temperature.
Spice Tips
For warmth, dust the roasted cauliflower with 1/4 teaspoon smoked paprika or a pinch of cayenne before drizzling the tahini. A touch of sumac adds bright acidity if you have it on hand.
Serve warm or at room temperature. Keeps well as a side dish or packed lunch. Pomegranate seeds add texture and a tart-sweet pop but are optional if not in season.