2small heads of cauliflowercut into medium florets
2tspsmoked paprika
1 ¼tspkosher salt
½tsponion powder
½tspgarlic powder
½tspdried thyme
½tspground coriander
⅛tspcayenne pepper
3Tbspmaple syrup
Olive oil to coat
Green Tahini
1cupcilantro leaves
½cupmint leaves
¼cuptahini
¼cupolive oil
1lemonzested and juiced
1jalapeñochopped (seeds removed if you don’t want it to be too spicy!)
1cloveof garlicsmashed
Salt and pepper to taste
To Serve
Sesame seeds
Pomegranate seeds
Instructions
Preheat oven to 425ºF and line a baking sheet.
In a small bowl, mix paprika, salt, onion powder, garlic powder, thyme, coriander, and cayenne until combined.
Add cauliflower to a large bowl and coat with olive oil. Drizzle with maple syrup. Add in all the seasoning and toss to coat the cauliflower in the oil and spices.
Transfer to the prepared baking sheet and roast for 25-35 minutes until golden and a bit charred.*
While cauliflower roasts, make the sauce. Add all ingredients for the green tahini to a blender and blend until smooth.
Taste cauliflower when it comes out of the oven to see if it needs a sprinkling of salt.
Serve cauliflower topped with green tahini, sesame seeds, and pomegranate.
Notes
*You can even place the cauliflower under the broiler once its cooked to get more of a golden char!