Roasted Cauliflower with Tahini and Pomegranate
Deeply browned cauliflower with a lemony tahini sauce and jewel bright pomegranate.
- Time45 mins
- LevelEasy
- Costabout £0.85 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the cauliflower with the oil, cumin, paprika and salt.
- 2
Roast for 30 minutes, turning halfway, until tender and dark golden at the edges.
30 min - 3
Whisk the tahini, lemon juice, water and garlic into a smooth, pourable sauce.
- 4
Pile the cauliflower on a platter, drizzle over the sauce and scatter with pomegranate seeds and parsley.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.