THIS DISH IS TENDER, PACKED WITH FLAVOR, AND DRESSED WITH A VIBRANT SAUCE, POMEGRANATE SEEDS, AND CRUNCHY SEEDS FOR THE PERFECT FINISHING TOUCH. A STUNNING CENTERPIECE FOR ANY OCCASION!
Pair it with Zina’s Kale and Quinoa Bistro Salad for a balanced and unforgettable meal 🌟
Ingredients
- 1 large cauliflower head
- 3 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- Salt and pepper to taste
For the Sauce
- 1 cup plain yogurt or plant-based alternative
- 2 tbsp tahini
- 1 tbsp lemon juice
- 1 tsp garlic powder
- 1/2 tsp ground cumin
- Salt to taste
Toppings
- Pomegranate seeds
- Pumpkin seeds
- Fresh parsley
Directions
- Preheat the oven to 400°F (200°C). Trim the leaves off the cauliflower and cut the base flat.
- Rub the cauliflower with olive oil, paprika, turmeric, cumin, salt, and pepper. Place it on a baking tray. Roast for 45-50 minutes, until golden and tender.
- In a bowl, whisk together yogurt, tahini, lemon juice, garlic powder, cumin, and salt to make the sauce.
- Drizzle the sauce generously over the roasted cauliflower. Garnish with pomegranate seeds, pumpkin seeds, and fresh parsley.
Chef’s Tip: For extra flavor, marinate the cauliflower for 30 minutes before roasting.
