Whole Roasted Cauliflower with Pomegranate Tahini Sauce, Raisins & Hazelnuts

This showstopping cauliflower dish is smothered in a crowd-pleasing tahini sauce. Crunchy nuts, sweet raisins and fresh herbs lend even more taste and texture to this incredibly delicious side or vegetarian main.
Author:
Publish date:
Whole Roasted Cauliflower with Pomegranate Tahini Sauce, Raisins & Hazelnuts

Whole Roasted Cauliflower with Pomegranate Tahini Sauce, Raisins & Hazelnuts

  • Duration
  • Cook Time
  • Prep Time
  • 4-6Servings

Ingredients

  • 1 head cauliflower, green leaves trimmed, bottom sliced flat so cauliflower can stand upright
  • 1 tbsp olive oil
  • 1/2 tsp paprika
  • 1 1/4 tsp sea salt, divided
  • ground black pepper, to taste
  • 1/2 cup tahini
  • 3 tbsp fresh lemon juice
  • 2 tbsp pomegranate molasses
  • 1 clove garlic, minced
  • 1 cup fresh dill
  • 1 cup fresh flat-leaf parsley
  • 1/4 cup roasted and skinned hazelnuts, roughly chopped
  • 1/4 cup unsulfured green raisins (or dried unsweetened currants), soaked in warm water 15 minutes, drained
  • 1/3 cup pomegranate seeds

Preparation

1. Preheat oven to 425°F. Line a small baking sheet with parchment paper. In a large saucepan, place a steamer basket and a few inches of water. Bring to a boil on medium. Carefully place cauliflower in steamer basket, cover and simmer for 7 minutes.

2. Transfer cauliflower onto prepared baking sheet. In a small bowl, combine oil and paprika. Brush all over outside of cauliflower. Sprinkle with ¾ tsp salt and pepper to taste. Roast until very tender and golden brown, about 45 minutes.

3. Meanwhile, in a medium bowl, whisk tahini, lemon juice, pomegranate molasses, garlic, remaining ½ tsp salt and enough water to make a pourable sauce (start with 2 tbsp water, adding more as needed).

4. Place cauliflower on a rimmed plate or shallow bowl; arrange herbs around. Sprinkle with hazelnuts and raisins. Drizzle with sauce, reserving extra sauce for dipping. Sprinkle with pomegranate seeds.

Nutrition Information

  • Serving Size: 1/6 of recipe
  • Calories: 243
  • Carbohydrate Content: 22 g
  • Fat Content: 16 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 444 mg
  • Sugar Content: 10 g
  • Monounsaturated Fat Content: 8 g
  • Polyunsaturated Fat Content: 5 g