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!