Whole Roasted Cauliflower with Tahini, Mint, Pistachios and Pomegranate Seeds
1 head(s), small, large (about 2 ½ lbs), tough outer leaves discarded (okay to leave tender ones attached)
olive oil cooking spray
1 tsp(s), divided
fresh lemon juice
fresh mint leaves
¼ cup(s), coarsely chopped
shelled pistachio nuts
2 tbsp(s), chopped
- Place cauliflower on a large piece of aluminum foil; coat with cooking spray. Sprinkle evenly with ½ tsp salt (pick up cauliflower and tilt it as you season); tightly wrap cauliflower in foil and roast 20-25 minutes. Uncover; coat with another layer of cooking spray. Roast, unwrapped, until golden brown and tender (until a knife can be easily inserted in center); check after 30-45 minutes and if not done, continue to cook, checking for doneness every 10-15 minutes.
- Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
- Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.