Roasting cauliflower gives this mild veg a boost thanks to its delicious caramelized bits; adding aromatic Middle Eastern spices takes it one step further. Prepare the dressing at least a day ahead so the flavours can meld.
- Prep time 25 minutes
- Total time 1 hour & 30 minutes
- Portion size 6 servings
Ingredients
Tahini Dressing:
Salad:
Method
Tahini Dressing: Slice top third off half garlic head to expose cloves; discard. Drizzle cloves with oil; wrap in foil. Bake in 400°F oven until tender, about 30 minutes; let cool slightly. Squeeze cloves into blender.
In blender, purée together garlic, tahini, 6 tbsp water, lemon juice, honey, salt, cumin and sumac. Add parsley; blend until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Salad: In large bowl, toss together cauliflower, oil, thyme, coriander seeds, fennel seeds and sumac. Arrange in single layer on 2 parchment paper–lined rimmed baking sheets. Roast in 425°F oven, turning once, until tender and golden brown, 35 to 40 minutes. Scrape into same bowl; toss with dressing and half each of the pomegranate seeds and parsley. Transfer to large platter; sprinkle with remaining pomegranate seeds and parsley.
Nutritional facts Per serving: about
- Fibre 8 g
- Sodium 458 mg
- Sugars 7 g
- Protein 7 g
- Calories 246
- Total fat 18 g
- Potassium 436 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 19 g
%RDI
- Iron 21
- Folate 49
- Calcium 11
- Vitamin A 4
- Vitamin C 165
