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Roasted Cauliflower with Tahini Yogurt, Pomegranate, and Mint – A Perfect Symphony of Flavors and Textures! Inspired by Israeli Cuisine!
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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.
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
Ingredients
See recipe card for quantities.
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.
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.
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.
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.
More Cauliflower Recipes
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📖 Recipe
Roasted Cauliflower with Tahini, Pomegranate, and Mint
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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 (150 g) 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.
