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Roasted Cauliflower with Tahini Drizzle
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
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