Roasted Cauliflower With Tahini Dressing And Pomegranates
This dish is easy to prepare and spectacular. Roasting the cauliflower whole makes this recipe super simple and requires very little prep. It makes for a
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.halfyourplate.ca.
Cooking tools:
- Pastry brush
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving platter
Ingredients
- 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
- 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
- 8-10 fresh mint leaves (sliced)
- ¼ cup (60ml) pomegranate arils
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