Author Notes
This has both style and substance. The simple but inventive dressing, a combination of tahini and the often-neglected juice from a jar of preserved lemons, adds an unexpected twist to plain old roasted cauliflower. The pomegranate seeds and torn cilantro also help to give this vegan dish a fresh, flavorful edge. Note that the dressing works just as well on other vegetables like roasted eggplant or squash, even sliced tomatoes. —Weird & Ravenous
Ingredients
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1
head of cauliflower broken into small florets
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2 tablespoons
olive oil
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coarse salt
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3 tablespoons
tahini
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1/3 cup
liquid from jar of preserved lemons
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1/4 cup
fresh pomegranate seeds
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Small handful torn cilantro leaves
Directions
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Preheat your oven to 425ºF and line a baking sheet with aluminum foil or parchment paper.
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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.
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Roast, stirring now and then, until the cauliflower is softened and browned in places, about 25 minutes.
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Meanwhile, whisk together the tahini and liquid from the preserved lemons and season the dressing to taste with salt.
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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.
Cleo Brock-Abraham and Julia Turshen are the two best friends behind Weird & Ravenous, a production company that makes fresh content about food and the relationships it inspires. With a careful understanding of the many factors that go into preparing a meaningful meal, Weird & Ravenous is stirring the pot.
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