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Roasted Cauliflower with Tahini Yogurt, Pomegranate, and Mint – A Perfect Symphony of Flavors and Textures! Inspired by Israeli Cuisine!

roasted cauliflower with tahini, pomegranate, and fresh mint
Table of Contents

Oven-roasted cauliflower with tahini, pomegranate, and mint is not only a treat for your taste buds but also a visual feast on your plate. It’s a simple yet impressive vegetarian dish that you can whip up anytime.

The crispy baked cauliflower pairs flawlessly with the creamy tahini-yogurt sauce, while the pomegranate seeds add a sweet note. The mint finishes it off with a refreshing touch.

a plate with baked cauliflower florets topped with tahini and pomegranate seeds

We’re talking about perfectly caramelized florets, seasoned to perfection, and then finished with a nutty, garlicky tahini sauce that’ll make you want to lick the spoon (and the bowl!). 😉

Inspired by the vibrant and aromatic flavors of Israeli and Levantine culinary traditions, this recipe is a true homage to Middle Eastern cuisine. Packed with spices, flavors, and textures, this dish is great for sharing as a mezze, but can also serve as an extravagant vegetable side dish, or with pita bread as a vegetarian main course.

Why You’ll Love This Recipe


  • HEALTHY – Cauliflower is high in fiber and vitamin C, while pomegranate offers a wealth of antioxidants. Tahini adds valuable proteins and fats.
  • EASY – The preparation may look impressive, but it’s surprisingly simple and ideal for special occasions.
  • DELICIOUS – This dish combines crispy, creamy, fresh, and aromatic elements that create a true flavor explosion.
roasted cauliflower on a plate

Ingredients

See recipe card for quantities.

  • Cauliflower – Fresh cauliflower is the cornerstone of this recipe. Use fresh cauliflower cut into bite-sized florets and not frozen cauliflower florets.
  • Olive Oil, Ground Cumin & Ground Paprika – To perfectly season the cauliflower, getting it ready for a delicious roast in the oven
  • Tahini – A creamy paste made from ground and roasted sesame seeds. It gives the sauce a slightly nutty and bitter flavor. You can make tahini paste from scratch following this recipe.
  • Greek Yogurt – Makes the sauce extra creamy. Vegans can opt for a dairy-free yogurt alternative.
  • Lemon Juice – A splash of fresh lemon juice and zest brings a refreshing citrus note, enlivening the dish and highlighting the flavors.
  • Pomegranate Seeds – A delicious and decorative addition that brings a sweet freshness and light acidity to the dish.
  • Fresh Mint Leaves – They’re not just a pretty garnish; they add a refreshing flavor boost that completes and enhances the dish.
  • Salt & Black Pepper – To season.
Roasted Cauliflower Ingredients

Visual Step-by-Step Instructions

This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!

ROAST THE CAULIFLOWER: Wash the cauliflower thoroughly and cut into florets. In a small bowl, mix olive oil, lemon juice, paprika, cumin, salt, and pepper. Add it with the cauliflower florets into a large bowl and toss well. Spread the cauliflower florets on a baking sheet lined with parchment paper. Roast in the preheated oven at 390°F (200°C) for 25 minutes until golden brown and crispy.

Roasted Cauliflower Recipe Step 1-3

PREPARE THE TAHINI-YOGURT: In the meantime, mix Greek yogurt, lemon zest, lemon juice, and water in a small bowl. Season to taste with salt and pepper. Thin with more water as needed.

Tahini Yogurt

PLATING: Spread ⅓ of the tahini-yogurt on a serving platter. Arrange the roasted cauliflower florets on top and drizzle with the remaining sauce. Garnish with pomegranate seeds and fresh mint leaves.

roasted cauliflower florets on a plate drizzled with tahini

Variations

  • Garlic – Garlic lovers can spice up the tahini yogurt sauce with some pressed garlic cloves.
  • Vegan – Substitute the Greek yogurt with a dairy-free yogurt alternative.
  • Spicy – Season the cauliflower with a pinch of cayenne pepper for a nice kick.
  • Herbs – Mint is the best match here. However, for a change, you can use other fresh herbs like parsley or cilantro.
  • Nutty – For added texture and depth of flavor, sprinkle roasted almonds or pine nuts over the dish before serving.

Storage Instructions

Store leftovers in an airtight container in the refrigerator. Stays fresh for 3 days. It’s best to store the cauliflower and sauce separately.

Reheat the cauliflower in a preheated oven at 390°F (200°C) for 15 minutes.

close up shot of roasted cauliflower with mint and pomegranate

More Cauliflower Recipes

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📖 Recipe

gebackener Blumenkohl mit tahini, granatapfel, minze

Roasted Cauliflower with Tahini, Pomegranate, and Mint

Roasted Cauliflower with Tahini Yogurt, Pomegranate, and Mint – A Perfect Symphony of Flavors and Textures! Inspired by Israeli Cuisine!
Author : Aline Cueni
5 from 1 vote

Click on the stars to leave a vote!

Prep Time :10 minutes
Cook Time :25 minutes
Total Time :35 minutes
Servings : 2
Calories : 115kcal

Ingredients
 
 

  • 1 head caulilflower ∼1.8 lb
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ tsp ground paprika
  • ½ tsp ground cumin
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ pomegranate seeded
  • some fresh mint chopped

Tahini Yogurt

  • ½ cup Greek yogurt vegan: dairy-free yogurt
  • ½ lemon, grated zest
  • 1-2 tbsp lemon juice depending on how sour you like it
  • 1-2 tbsp water
  • salt & pepper

Instructions
 

  • Preheat the oven to 390°F (200°C).
  • Wash the cauliflower thoroughly and cut into florets.
  • In a small bowl, mix olive oil, lemon juice, paprika, cumin, salt, and pepper. Add it with the cauliflower florets into a large bowl and toss well. Spread the cauliflower florets on a baking sheet lined with parchment paper.
  • Roast in the preheated oven for 25 minutes until golden brown and crispy.
  • In the meantime, mix Greek yogurt, lemon zest, lemon juice, and water in a small bowl. Season to taste with salt and pepper. Thin with more water as needed.
  • Spread ⅓ of the tahini-yogurt on a serving platter. Arrange the roasted cauliflower florets on top and drizzle with the remaining sauce. Garnish with pomegranate seeds and fresh mint leaves.

Notes

Store leftovers in an airtight container in the refrigerator. Stays fresh for 3 days. It’s best to store the cauliflower and sauce separately.
Reheat the cauliflower in a preheated oven at 390°F (200°C) for 15 minutes.

Nutrition

Calories: 115kcal | Carbohydrates: 16g | Protein: 9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 78mg | Potassium: 282mg | Fiber: 3g | Sugar: 12g | Vitamin A: 15IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 0.5mg

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