Description

This Roasted Cauliflower recipe features thick cauliflower steaks roasted to golden perfection and topped with a creamy garlic tahini sauce and vibrant pomegranate seeds. The tahini sauce is rich and smooth, made from soaked cashews, roasted garlic, and tahini paste, adding depth and creaminess to the dish. Garnished with fresh parsley or cilantro, this meal combines textures and flavors beautifully, making it a delicious and visually appealing vegetarian option.

Ingredients

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Garlic Tahini Sauce

1/2 cup raw cashews, soaked and drained (or use roasted cashews if preferred)
2 tbsp tahini (room temperature)
1 head garlic, roasted
4-6 tbsp water, or as needed for consistency
1/4-1/2 tsp kosher salt, to taste

Roasted Cauliflower

1 large head cauliflower
1-2 tbsp olive oil
Salt and pepper, to taste
1/4-1/2 cup pomegranate seeds (arils)
2-3 tbsp fresh chopped parsley or cilantro

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Instructions

Make Garlic Tahini Sauce: In a food processor, combine the soaked cashews, tahini, roasted garlic, and kosher salt. Blend while slowly adding water a tablespoon at a time until the sauce reaches a smooth and creamy consistency. Scrape down the mixture as needed to ensure even blending. Adjust salt to taste.
Preheat Oven: Heat your oven to 375°F (190°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Prepare Cauliflower: Remove the leaves from the cauliflower base, keeping the stem intact for stability. Slice the cauliflower into approximately 1-inch thick slabs or ‘steaks.’ Don’t worry if some florets break off.
Season Cauliflower: Arrange the cauliflower steaks on the prepared baking sheet. Drizzle with olive oil, then season generously with salt and freshly ground black pepper.
Roast Cauliflower: Roast in the preheated oven for 25-30 minutes, flipping the cauliflower halfway through to ensure even cooking. The cauliflower should be tender with golden-brown edges when done.
Assemble and Serve: Plate the roasted cauliflower steaks, drizzle generously with the garlic tahini sauce, sprinkle with fresh pomegranate seeds for a burst of sweetness, and garnish with chopped parsley or cilantro. Serve warm.

Notes

Roasting the whole head of garlic beforehand softens its flavor and brings out a natural sweetness, enhancing the sauce.
Soaking cashews for at least 2 hours or overnight makes the tahini sauce smoother and creamier.
You can substitute fresh herbs with mint or dill depending on preference for a different flavor profile.
Use roasted cashews instead of raw if short on time, but soaked raw cashews yield the creamiest sauce.
If you prefer a thinner tahini sauce, add more water until desired consistency is reached.