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roasted cauliflower with pomegranate glaze and lemony tahini sauce

by Jackie Newgent  |  November 13, 2022  |  0 Comments

roasted cauliflower with pomegranate glaze and lemony tahini sauce -- in white bowl

You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized roasted cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.

I find that side dishes are often an afterthought. When it comes to special meals, like during the holidays, I actually prefer giving sides the most attention while keeping the mains deliciously simple. This recipe – which can be easily doubled, tripled, or even quadrupled – is an ideal pick for doing this.

small blue bowl with lemony tahini sauce

To make the lemony tahini sauce

This tahini-based sauce is so easy, yet so tasty. And, if you like, you can it in advance. Just blend or whisk together tahini, lemon juice, unsweetened peppermint or green tea (or water), olive oil, garlic (if you wish), and sea salt. (Hint: I prefer using tea for bonus flavor and nutrition, but water is fine.) The recipe below makes 1/2 cup. Since you’ll only need 1/4 cup of it for the cauliflower recipe, you can reserve the rest for other recipe use, such as for a creamy salad dressing, or you can double the main recipe.

pomegranate reduction sauce in saucepan with a spoon

To make the pomegranate glaze

The pomegranate glaze is just a simple pomegranate juice reduction. And that just means you simmer 100% pomegranate juice in a small saucepan until it thickens … just until it coats the back of a spoon. That’s it! Just note that it does thicken more as it cools, so be sure to remove from the stovetop before its fully thickened. The finished result is kind of like molasses. Luckily, here this pomegranate glaze is full of gorgeousness, natural sweet-tartness, and health-promoting antioxidants.

white bowl of roasted cauliflower florets

To make the roasted cauliflower

Here you’re just roasting cauliflower florets in a preheated 450°F oven until you get nice caramelization (browning). First, toss the florets with olive oil, sea salt, and nice pinch of cinnamon (which give it a bit more flavor interest!). On the baking sheet, be sure to keep florets separate, since they’ll steam if too crowded. For best results, rotate each floret with tongs halfway through roasting. I find 20 minutes total is just about perfect.

drizzling roasted cauliflower with pomegranate glaze and lemony tahini sauce with pomegranate glaze

To serve this awesome side dish

Now, all that’s left to do is serve this side in style. Transfer the roasted cauliflower to a platter or bowl, drizzle with the Lemony Tahini Sauce and then the pomegranate glaze, and garnish however you like. Here I dressed the cauliflower with chopped salted roasted pistachios, fresh pomegranate arils, and fresh mint leaves. Mmm!

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roasted cauliflower with pomegranate glaze and lemony tahini sauce -- in white bowl

roasted cauliflower with pomegranate glaze and lemony tahini sauce

You can have a bowl of cauliflower or you can have a BOWL of cauliflower! This caramelized cauliflower with pomegranate glaze and lemony tahini sauce is the latter. It’s for when you want to make your meal a bit more special, a bit more flavorful, a bit more colorful, or all of the above. The recipe is full of middle eastern intrigue – as I love finding ways to incorporate my half Lebanese roots into my dishes.

  • Yield: 2 servings 1x

Ingredients

Units Scale
  • 6 fluid ounces 100% pomegranate juice
  • 12 ounces large fresh cauliflower florets
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon sea salt
  • Pinch of cinnamon
  • 1/4 cup Lemony Tahini Sauce (see recipe below)
  • Garnishes (optional): Roasted salted pistachios, toasted sliced almonds, or toasted sesame seeds; pomegranate arils; and fresh mint leaves or sliced scallion

Instructions

  1. Preheat the oven to 450°F.
  2. Make the pomegranate glaze (reduction sauce) by simmering the pomegranate juice in a small saucepan over medium heat until slightly thickened (just coats the back of a spoon), about 22 minutes. (Note: Makes 2-3 tablespoons. The sauce will thicken as it cools.)
  3. Meanwhile, in a large mixing bowl, toss together cauliflower, olive oil, salt, and cinnamon. Arrange on a parchment-paper or silpat-lined rimmed baking sheet. Roast until caramelized, about 20 minutes.
  4. Transfer the roasted cauliflower to a platter or bowl, drizzle with the Lemony Tahini Sauce and pomegranate glaze. Garnish, if desired. And serve warm.
  • Author: Jackie Newgent
  • Category: side dish
  • Cuisine: Middle Eastern, Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: about 1 1/2 cups
  • Calories: 320
  • Sugar: 15g includes 0g added sugars
  • Sodium: 490mg
  • Fat: 24g
  • Saturated Fat: 3.5g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 4g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: roasted cauliflower, cauliflower, side dish, side, holiday side dish, pomegranate glaze, lemony tahini sauce

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small blue bowl with lemony tahini sauce

lemony tahini sauce

Enjoy this lemon tahini sauce with roasted cauliflower with pomegranate glaze and lemony tahini sauce.

  • Yield: 4 servings 1x

Ingredients

Scale
  • 3 tablespoons tahini
  • 2 1/2 tablespoons lemon juice
  • 1 1/2 tablespoons unsweetened peppermint or green tea (or water), or as needed
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove, minced or creamed (optional)
  • 1/4 teaspoon sea salt, or to taste

Instructions

Blend or whisk together all ingredients. Makes 1/2 cup.

  • Author: Jackie Newgent
  • Category: Sauce
  • Cuisine: Middle Eastern, Mediterranean
  • Diet: Vegan

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 100
  • Sugar: 0g includes 0g added sugars
  • Sodium: 150mgg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Trans Fat: 0g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 0mg

Keywords: tahini, tahini sauce, lemony tahini sauce, plant-based sauce, vegan sauce

Looking for other full-flavored cauliflower recipes? Try my general tso’s tofu with cauliflower (recipe HERE), creamy roasted purple cauliflower soup (recipe HERE), coconut cauliflower rice (recipe HERE), cauliflower “hash brown” patties (recipe HERE), and teriyaki cauliflower & kale stir-fry (recipe HERE).

baking sheet lined with silpat and cauliflower florets

 

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