Middle Eastern
Charred Cauliflower with Tahini, Herbs, and Pomegranate
Charred cauliflower florets and crisp chickpeas get dressed in a lemony tahini sauce, then finished with pomegranate, pine nuts, and herbs. The high-heat roast gives the cauliflower real color while the tahini sauce keeps the salad rich but bright.
Gluten-FreeDairy-FreeHigh Veggies
At a Glance
- Time
- 50 mins
- Serves
- 4 as a side
- Cost
- Low
- Cuisine
- Middle Eastern
- Dietary fit
- Gluten-Free, Dairy-Free, Vegetarian
Instructions
- Heat the oven to 450°F and line a large sheet pan with parchment. Toss the cauliflower florets with 2 tablespoons olive oil, the cumin, coriander, turmeric, and 1/2 teaspoon salt. Spread them out in a single layer and roast for 15 minutes so the edges start to brown.
- Meanwhile, toss the chickpeas with the remaining 2 tablespoons olive oil and a pinch of salt. After the cauliflower has roasted for 15 minutes, add the chickpeas to the pan and keep roasting for 12 to 15 minutes more, tossing once, until the cauliflower is deeply charred in spots and the chickpeas are crisp and lightly blistered.
- Whisk the tahini, lemon juice, garlic, remaining salt, and enough cold water to make a smooth, pourable sauce. Taste and adjust with more lemon juice or salt if needed.
- Toast the pine nuts in a dry skillet over medium heat until pale gold and fragrant, about 2 minutes. Transfer the cauliflower and chickpeas to a platter, drizzle generously with the tahini sauce, then finish with pomegranate seeds, pine nuts, parsley, and mint. Serve warm or at room temperature while the cauliflower still tastes smoky and the chickpeas still have crunch.
Adaptations
Works As Written- Gluten-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Vegetarian Vegetarian as written.
How to adapt: Naturally gluten-free and dairy-free as written; just make sure the tahini is pure and, if you want extra crunch, use certified gluten-free chickpeas from the can or dry them very well before roasting.