Roasted Cauliflower Salad

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!