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Roasted Cauliflower with Pomegranate, Mint, Tahini


Roasted Cauliflower

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


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.