Paleo Low Carb Middle Eastern Roasted Cauliflower Florets
How to Make It
Step 1
Preheat your oven to 200 C/400F and line a baking sheet with baking paper. Separate the cauliflower stem from the florets and cut the florets into bite-sized pieces. Preserve the stalks for another use.
Step 2
To a bowl, add the olive oil, cumin, sumac, ½ tsp salt, and 1/4 tsp pepper. Whisk to combine. Add the cauliflower and toss to coat.
Step 3
Transfer the cauliflower to the lined baking sheet. Bake for 25 minutes until golden and crispy. Take the pan out of the oven and let the cauliflower cool slightly.
Step 4
While the cauliflower is baking, prepare the tahini sauce. To a small bowl, add the tahini, coconut yogurt, lemon juice, 1/8 tsp salt, and 1/8 tsp black pepper. Whisk to incorporate.
Step 5
Transfer the cauliflower to a serving plate. Garnish with chopped cilantro and pomegranate seeds. Pour the tahini sauce into a dipping bowl and serve.
Ingredients
- Cauliflower – 1 medium – head – 5″ to 6″ diameter
- Extra virgin olive oil – 3 tbsp
- Cumin, ground – 1.5 tsp
- Sumac Powder – 1 tsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp
- Tahini – 2 tbsp
- Living Coconut Yogurt – 2 tbsp
- Lemon juice – 2 tbsp
- Water – 1.5 tbsp
- Coriander leaf, fresh – 0.25 cup
- Pomegranate – 2 tbsp, pieces