Ingredients

The following ingredients have 4 Servings
  • 1 head of cauliflower broken into small florets
  • 2 tablespoons olive oil
  • coarse salt
  • 3 tablespoons tahini
  • 1/3 cup liquid from jar of preserved lemons
  • 1/4 cup fresh pomegranate seeds
  • Small handful torn cilantro leaves

Instruction

  • Preheat your oven to 425ºF and line a baking sheet with aluminum foil or parchment paper.
  • Place the cauliflower on the prepared baking sheet, drizzle over the olive oil and sprinkle with a healthy pinch of salt. Use your hands to toss everything together.
  • Roast, stirring now and then, until the cauliflower is softened and browned in places, about 25 minutes.
  • Meanwhile, whisk together the tahini and liquid from the preserved lemons and season the dressing to taste with salt.
  • Transfer the roasted cauliflower to a platter and evenly drizzle over the dressing. Scatter the pomegranate seeds and cilantro on top and serve immediately or at room temperature.