Whole roasted cauliflower with tahini, mint, pistachios and pomegranate seeds
1
Points®
Total time: 1 hr 20 min • Prep: 20 min • Cook: 1 hr • Serves: 6 • Difficulty: Easy
This recipe was inspired by the whole roasted cauliflower served at abcV restaurant in Manhattan. They get more than 100 orders for it every night!
Ingredients
Uncooked cauliflower
1 head(s), large, large (about 2 ½ lbs), tough outer leaves discarded (okay to leave tender ones attached)
Olive oil cooking spray
4 spray(s)
Kosher salt
1 tsp(s), divided
Tahini
3 tbsp(s)
Water
3 tbsp(s)
Fresh lemon juice
2 tbsp(s)
Fresh mint leaves
¼ cup(s), coarsely chopped
Pomegranate seeds
¼ cup(s)
Shelled pistachio nuts
2 tbsp(s), chopped
Instructions
1
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.
2
Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
3
Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.