You will need: pomegranate molasses, balsamic vinegar, 1 cauliflower, water, lemon juice, butter, walnuts, tahini sauce, garlic, black pepper, coriander, cumin, paprika, onion powder, garlic powder, cilantro leaves, parchment paper, olive oil
Instructions:
- 1 tbsp pomegranate molasses
- 2 tbsps balsamic vinegar
- 1 whole cauliflower
- 1/4 cup of water
- 1/4 cup of lemon juice
- 6 tbsps of butter
- 1/2 cup coarsely chopped walnuts
- 1/2 cup Tahini sauce
- 4 cloves of garlic
- 1/2 cup of chopped cilantro leaves
- Seasonings, 1/2 tsp of each: black pepper, coriander, cumin, paprika, onion powder, garlic powder
- Add 1 teaspoon of salt to water and bring it to a boil
- Boil the whole cauliflower for 4 minutes on one side
- Then flip it to the other side and boil for another 4 minutes
- Take the cauliflower out of the boiling water and let it rest for a couple minutes
- to the food processor:
- Chop 2 garlic cloves and cilantro leaves together
- Add seasonings
- Add melted butter and give everything a couple of pulses together
- Transfer cauliflower to an oven safe dish lined with parchment paper and pour the dressing over it
- Rub the marinade all over the cauliflower
- Bake on 350°F until fully cooked, this will take about 40 minutes
- In a bowl, add 1 tablespoon of yogurt to the 1/2 cup of tahini sauce
- Crush two cloves of garlic and add it to the sauce as well
- Add 1 teaspoon of salt
- Add lemon juice
- Add cold water
- Whisk everything together until all ingredients are combined
- Prepare the walnuts topping in a separate bowl :
- Combine 2 tablespoons of balsamic vinegar and 2 tablespoons of olive oil
- Add to 1/2 cup chopped walnuts and two crushed garlic cloves
- Add 1 tablespoon of pomegranate molasses
- Mix everything together
- Transfer the roasted cauliflower to a serving plate and pour all of the juice released from it while cooking over it
- Pour the tahini dressing on top
- Then the chopped walnuts dressing
- Garnish with fresh cilantro and pomegranate seeds
- Enjoy!