Roasted Cauliflower with Garlic Tahini Sauce and Pomegranate
Recipe type: vegan, gluten-free, whole 30 friendly
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
For the garlic tahini sauce:
  • ½ cup raw cashews, soaked and drained (OR roasted cashews, as they are -- if your cashews are salted, reduce the salt in this recipe as needed)
  • 2 TBSP room temperature tahini
  • 1 head garlic, roasted*
  • 4-6 TBSP water, or more as needed
  • ¼-1/2 tsp. kosher salt, to taste
For the cauliflower:
  • 1 large head cauliflower
  • 1-2 TBSP olive oil
  • Salt and pepper
  • ¼-1/2 cup pomegranate seeds (arils)
  • 2-3 TBSP fresh chopped parsley, or cilantro
For the garlic tahini sauce:
  1. Add all ingredients except the water and salt to a food processor. While blending, drizzle in the water a little at a time until the sauce starts to become smooth. Continue processing, scraping down the sides or adding additional water as needed, until the sauce is as smooth as your food processor can make it. Add salt to taste.
For the cauliflower:
  1. Preheat oven to 375 degrees F.
  2. Remove the leaves from the base of the cauliflower, but leave the stem intact. Slice the cauliflower into 1-inch thick slabs (I like to call them "steaks" just for funsies). The center of the cauliflower should hold together, while the edges may crumble into florets, but that's okay.
  3. Place all the cauliflower on a baking sheet (line with foil or parchment for easier clean-up) and drizzle with olive oil. Season generously with salt and pepper, and roast for about 25-30 minutes, or until the cauliflower is tender and the edges are golden brown.
  4. Drizzle cauliflower with garlic tahini saucce, and sprinkle with fresh pomegranate seeds. Garnish with freshly chopped cilantro or parsley (whichever you prefer) and dig in!
*You can find my tutorial for how to roast garlic, here: How To Roast Garlic <-- in this tutorial, I roast the garlic at 400 degrees F.. You can totally do it at 375, though, and have the garlic roasting at the same time as the cauliflower.

I like to throw my garlic in the oven about 15 minutes before the cauliflower, and pull it out a few minutes before the cauliflower is done. This way I can make the cream sauce and have everything ready at about the same time.

This recipe works well as a side dish (and will serve about four that way) or you can make it as light main course, in which case it will serve 2-3, depending on how hungry you are. You can mix it up by serving the cauliflower over a bed of salad greens, or a bowl of rice, if you'd like to bulk it up a little.
Recipe by Will Cook For Friends at