Description
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.
Ingredients
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- 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
- Preheat the oven to 450°F.
- 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. Tip: Do check on it periodically since reduction time can vary. (Note: Makes 2-3 tablespoons. The sauce will thicken as it cools.)
- 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.
- Transfer the roasted cauliflower to a platter or bowl, drizzle with the Lemony Tahini Sauce and pomegranate glaze. Garnish, if desired. And serve warm.
- Category: side dish
- Cuisine: Middle Eastern, Mediterranean
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