Name: roasted cauliflower with pomegranate glaze and lemony tahini sauce
Cuisine: Middle Eastern
Ingredients: 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

Description

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

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

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Instructions

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

Category: Sauce
Cuisine: Middle Eastern, Mediterranean

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