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INGREDIENTS

  • 0.5 head of cauliflower, chopped into small florets
  • 1.5 tablespoons olive oil
  • salt & pepper to taste
  • 0.13 cup pomegranate seeds
  • 1 tablespoons fresh chopped basil
  • 1 tablespoons fresh parsley

    • Tahini Drizzle - Combine using a whisk

  • 0.13 cup tahini
  • 0.13 cup lemon juice (1 lemon)
  • 0.5 grated garlic clove (I use a microplane)
  • 1 teaspoons maple syrup
  • 1 tablespoons (or more) ICE water to thin

INSTRUCTIONS

  • Preheat oven to 400°
  • Chop cauliflower into small florets and toss with olive oil
  • Spread cauliflower onto a parchment lined baking sheet and salt and pepper it
  • Roast for 25 minutes, flipping half way
  • Transfer to a platter and drizzle with tahini drizzle
  • Garnish with herbs and pomegranate seeds
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