Description
A delightful and flavorful whole roasted cauliflower dish topped with a luscious maple tahini sauce, pomegranate seeds, and fresh parsley. This vegan and gluten-free recipe is perfect for a stunning centerpiece or a delicious side dish.
Ingredients
Units
Scale
Roasted Cauliflower
- 1 cauliflower head, bottom leaves removed
- 1/3 cup olive oil
- 1–1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried parsley
- 1/2 teaspoon sumac
- 1/2 teaspoon ground black pepper
Maple Tahini Sauce
- 3 Tablespoons tahini, runny and smooth
- 2 Tablespoons water
- 1 Tablespoon lemon juice
- 1 Tablespoon maple syrup
- 1/2 teaspoon garlic powder
- 1/4 tsp salt
Additional Toppings
- 1/4 cup pomegranate seeds
- 2 Tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400F.
While the oven is preheating, make the cauliflower marinade by whisking together olive oil, salt, garlic powder, paprika, dried parsley, sumac, and black pepper in a bowl. - Prepare the cauliflower.
Remove the bottom leaves and rinse the cauliflower head. Dry it completely and trim any browned parts. Place the cauliflower in a dutch oven upside down, pour marinade, flip, coat, cover, and roast for 30 minutes. - Roast the cauliflower.
Remove the lid and roast for an additional 10-25 minutes until browned and cooked through. - Make the maple tahini sauce.
Combine tahini, water, lemon juice, maple syrup, garlic powder, and salt. Pour the sauce over the roasted cauliflower. - Finish and serve.
Top with pomegranate seeds and parsley. Slice into wedges and enjoy!
Notes
- Serve over cooked wild rice blend for a delicious meal.
- Leftovers can be stored in the fridge for 3-4 days or in the freezer for up to 1 month.
- Sumac can be replaced with lemon zest for a similar flavor.
Nutrition
- Serving Size: 1 wedge
- Calories: 230
- Sugar: 6g
- Sodium: 470mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
