Roasted Cauliflower with Pomegranate, Mint, Tahini

Delicious!

For the cauliflower:

• 4 heads cauliflower
• 2 tablespoons olive oil
• 1 teaspoon Himalayan salt

For the tahini sauce:

• 1/2 cup tahini
• 3 tablespoons lemon juice
• 1 tablespoon champagne vinegar
• 3 cloves garlic, minced
• 1/4 cup honey
• 1 teaspoon Himalayan salt
• 1/4 cup filtered water

For the garnish:

• 1 cup mint leaves
• 1 cup parsley leaves
• 3 shallots, thinly sliced
• 1 cup pomegranate seeds
• 1/4 cup roasted pine nuts

Instructions:

Make the cauliflower:

1. Preheat oven to 375 degrees.
2. Break the cauliflower into large florets and toss with olive oil and salt.
3. Spread out in a single layer on two baking sheets and roast in oven for 20 to 25 minutes, or until golden.

Make the sauce:

1. Meanwhile, whisk together all the ingredients for the tahini sauce.
2. Taste to adjust seasoning.

Assemble the salad:

1. Toss together roasted cauliflower with mint and parsley leaves and shallots.
2. Top with pomegranate seeds and pine nuts.
3. Drizzle with tahini sauce.

I cut this recipe in half, except for the pomegranate seeds and pine nuts. I served it with a Salmon Quinoa Cake.

Adapted from Thrive Market.

Read about 7 proven health benefits of pomegranate here.