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Roasted Cauliflower & Pomegranate Tahini Sauce

I love roasting vegetables. It is my favorite way of consuming natures bounty. If you don’t like cauliflower I will bet that you will love this dish. That’s how good it is! It’s also very quick and easy. Traditionally in Lebanese cooking cauliflower is deep fried and then eaten with lemony tahini sauce. This is a healthier play on that with no frying.

To start take a whole cauliflower head and cut off the stem. Slice apart the florets and half any huge ones. Place them in a bowl and generously coat them with vegetable oil and a sprinkling of Kosher salt. Put them in a pan and place them in a 475 degree preheated oven. Cook them for around 4o-45 min with occasional flipping. You could also initially cover them with aluminum foil for the first 20 min and get them tender fast. You just need to make sure it doesn’t “steam” till the end. They need to be roasted so make sure there is enough oil on them to bring out the sweetness. They should be a bit firmer and slightly darker when you pull them out. Sometimes I just stop here, add some salt or a squirt of lemon and I’m good to go. But this time, the sauce is madness, so lets keep going…

While the cauliflower is cooking, its on to the sauce which is really what this dish is about. It’s very easy. All you need is some Tahini paste (the sesame paste normally used in making hummus), pomegranate molasses and some water.

Pomegranate molasses has a tacky texture and is dark in color. It is sweet and sour at the same time and is a great addition to any vinaigrette. You can usually find Tahini at Kroger now, but I’m not sure about the pomegranate molasses. It is a staple in middle eastern stores if you have one near you. If not, your best bet is to order some online.

Take 4 large tablespoons of Tahini and 2 of the pomegranate molasses then a few tablespoons of water to it and whisk. You may adjust the amounts as you like. If it is too nutty for you add some more pomegranate, just be careful it’s not too sour. Adjust the thickness via the water. It needs to be similar to that of maple syrup. I cannot give an exact measurement on the amounts because each pomegranate molasses has a different thickness and the recipe should be adjusted to taste. If its too sour for you try adding a little more tahini and water.

Once its just right and the cauliflower is done, just drizzle it on top and serve! This can also be served cold and is great wrapped in pita bread sandwiches. The natural cauliflower sweetness that comes out in the roasting pairs beautifully to the nutty & slightly sour sauce that it sits in. So good. You absolutely must make this. The flavors are like nothing you have had before. Enjoy!

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This article has 2 comments so far!

  1. @StephRussell26 says —

    I love roasted cauliflower. It's so good! I started drizzling white truffle oil over it a few years ago and can't seem to stop — so addictive. This is a fun change of pace though for roasted cauliflower with the tahini sauce. Looks so savory and scrumptious for the season!

  2. MiraUncut says —

    It pomegranate tahini is perfect for it. I will try the truffle oil as well 🙂

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