Roasted Cauliflower with Tahini and Fresh Herbs
Golden roasted cauliflower florets tossed with a creamy tahini sauce, fresh herbs, and crunchy pomegranate seeds. A quick, vibrant side or light meal.
- Total time
- 30 min
- Servings
- 4
- Calories
- 180
- Protein
- 5g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Preheat oven to 425°F. Cut the 1 head cauliflower into bite-size florets and toss with 1 tbsp olive oil, salt, and pepper on a baking sheet.
Step 2
Roast for 20-25 minutes, until the florets are golden and tender when pierced with a fork.
Step 3
Whisk together 3 tbsp tahini, 1 tbsp lemon juice, 2 tbsp water, and remaining 1 tbsp olive oil until smooth. Add more water if too thick.
Step 4
Toss the hot cauliflower with the tahini sauce, 0.5 cup pomegranate seeds, and 0.25 cup chopped fresh mint. Serve warm or at room temperature.
Tools you’ll need
- baking sheet
- mixing bowl
- whisk
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
