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Easy Roasted Cauliflower Recipe

Start Eating Organic
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Side Dish
Cuisine Mediterranean
Servings 4

Ingredients
  

Cauliflower

  • 1 head cauliflower
  • 2 tbsp cooking oil
  • salt to taste

Pomegranate Sauce

  • 1 tbsp tahini
  • 1 tsp pomegranate molasses
  • 2 tbsp water

Instructions
 

Roasting Cauliflower

  • Preheat oven to 375 Fahrenheit
  • Remove the base of the cauliflower, and cut up the rest into medium sized florets. 
  • Place them into a sheet pan. Drizzle the oil over the florets, and mix to cover them. Make sure to spread out the florets so they aren't on top of each other. This lets them roast better (than just steam).
  • Salt to taste, then pop in the oven and cook for 50 minutes, making sure to flip the florets half way through so they don't burn.

Pomegranate Molasses

  • Put the tahini and molasses in a small bowl. Add 1 tbsp of water, and stir. It will seize up, this is normal.
  • Continue stirring and add the other tbsp, it will finally look like a sauce.

Notes

All cauliflower heads are different sizes. If the cauliflower is small, use two heads instead.
If needed, add more cooking oil as necessary. If you like the cauliflower crispier and don't mind the oil, then add more as well.