Welcome to a dish that feels like a celebration on a plate! Whole Roasted Cauliflower with Pomegranate and Tahini Sauce is one of those recipes that checks all the boxes: stunning, healthy, bursting with flavor, and easy to prepare. Perfect for a dinner party centerpiece or an everyday weeknight marvel, this dish brings warmth and vibrancy to any table.
If you’ve been searching for a showstopping veggie dish that’s secretly low-effort, look no further. This beauty is here to brighten your day—and your plate!
Why You’ll Love This Recipe
- It’s a visual stunner—ideal for impressing guests or spicing up your regular rotation.
- Made with simple, wholesome ingredients you likely already have on hand.
- Packed with flavors: creamy tahini, sweet pops of pomegranate, and nutty, golden cauliflower.
- Naturally vegan and gluten-free, making it a crowd-pleaser for any dietary need.
Ingredients Breakdown
Essentials
- **1 medium-large cauliflower head**: Look for one that’s firm, heavy for its size, and free of blemishes.
- **3 tablespoons olive oil**: This helps the cauliflower turn golden and caramelized.
- **1 teaspoon ground cumin**: Adds a warm, earthy flavor.
- **1 teaspoon smoked paprika**: Gives it a subtle smoky undertone.
- **Salt & pepper**: To taste!
- **2 tablespoons tahini**: Use a smooth, high-quality brand for the creamiest sauce.
- **Juice of 1 lemon**: Brightens the tahini sauce and complements the smoky cauliflower.
- **1 garlic clove**: Minced or grated for the tahini sauce.
- **1/3 cup water**: To thin out the tahini sauce to your desired consistency.
- **1/4 cup pomegranate seeds**: Little jewels of sweetness and crunch.
- **2 tablespoons chopped fresh parsley**: Adds a fresh pop of green.
Pro Tips
- Don’t skip drying your cauliflower after rinsing—it helps it roast evenly.
- If you don’t have pomegranate seeds, dried cranberries or cherries are tasty substitutes.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Trim the leaves from the cauliflower and cut the stem so it sits flat on your baking sheet, but keep the head intact.
- In a small bowl, mix olive oil, cumin, smoked paprika, salt, and pepper. Brush this mixture generously over the entire cauliflower.
- Place the cauliflower on your prepared baking sheet and roast for 45–55 minutes, or until it’s fork-tender and golden brown. (Pro tip: For extra crispness, broil for the last 3–5 minutes.)
- While the cauliflower roasts, make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, garlic, and water until smooth. Add a pinch of salt to taste.
- Remove the cauliflower from the oven and let it cool for 5 minutes. Drizzle the tahini sauce over the top, then sprinkle with pomegranate seeds and parsley for garnish.
- Slice into wedges and serve warm. Enjoy your masterpiece!
Chef’s Tips and Tricks
- For an extra layer of flavor, mix a teaspoon of honey into the tahini sauce if you don’t need this dish completely vegan.
- For easier cutting, let the cauliflower rest for 5–10 minutes before slicing.
- Any leftover tahini sauce? Use it as a dip for roasted veggies or drizzle it over grain bowls!
Recipe Variations and Serving Suggestions
- Add a sprinkle of toasted pine nuts or slivered almonds for added crunch.
- Swap smoked paprika for chili powder if you want a little heat.
- Make it a meal: Serve alongside fluffy pita bread, a bright cucumber-tomato salad, or even over a bed of quinoa.
FAQs
- Can I make this ahead of time? Yes! Roast the cauliflower in advance, then reheat gently before serving. Add the toppings just before serving.
- How do I store leftovers? Keep them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.
- Can I freeze the roasted cauliflower? While it’s safe to freeze, the texture may not be the same after reheating. I recommend enjoying it fresh!
Whole Roasted Cauliflower with Pomegranate and Tahini Sauce
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 5 minutes
- Servings: 4
Ingredients:
- 1 medium-large cauliflower head
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp tahini
- Juice of 1 lemon
- 1 garlic clove, minced
- 1/3 cup water
- 1/4 cup pomegranate seeds
- 2 tbsp chopped parsley
Instructions:
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Trim cauliflower and brush with seasoned olive oil mixture.
- Roast for 45–55 minutes until golden brown and tender.
- Prepare tahini sauce and drizzle over roasted cauliflower.
- Garnish with pomegranate seeds and parsley. Serve warm!
I hope this Whole Roasted Cauliflower with Pomegranate and Tahini Sauce becomes a staple in your kitchen as much as it is in mine! When you try this recipe, don’t forget to comment below or share your creations on Instagram with #TheKitchensAid. Let’s make every meal a celebration!
