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
Cauliflower
1 head(s), 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, divided
Tahini
3 Tbsp
Water
3 Tbsp
Fresh lemon juice
2 Tbsp
Fresh mint leaves
¼ cup(s), coarsely chopped
Pomegranate seeds (arils)
¼ cup(s)
Shelled pistachio nuts (unsalted, dry roasted or raw, no sugar added)
2 Tbsp, chopped
Instructions
1
Preheat oven to 400ºF.
2
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.
3
Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
4
Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.
5
Serving size: 1/6 of recipe
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