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Roasted Cauliflower with Tahini Drizzle

Roasted Cauliflower with Tahini Drizzle - Living with Ivey

Ingredients

head of cauliflower, chopped into small florets
tablespoons olive oil
salt & pepper to taste
cup pomegranate seeds
tablespoons fresh chopped basil
tablespoons fresh parsley
cup tahini
cup lemon juice (1 lemon)
grated garlic clove (I use a microplane)
teaspoons maple syrup
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