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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


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


  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


  • 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