Pomegranate-Charred Cauliflower Tahini Bowls

Ingredients

• cauliflower florets5 cups
• olive oil3 tbsp
• ground cumin1 tsp
• ground coriander1 tsp
• salt1 tsp
• cooked bulgur2 cups
• cucumber, diced1 cup
• fresh parsley, chopped1/2 cup
• pomegranate seeds3/4 cup
• tahini1/3 cup
• lemon juice3 tbsp
• cold water3-5 tbsp

Method

1. 1Heat the oven to 450°F and line a tray with parchment.
2. 2Toss cauliflower with olive oil, cumin, coriander, and salt, then spread it in a single layer.
3. 3Roast for 18 to 20 minutes, turning once, until browned at the edges.
4. 4Whisk tahini, lemon juice, and enough cold water to make a smooth, pourable sauce.
5. 5Divide bulgur among bowls and top with cucumber, parsley, roasted cauliflower, and pomegranate seeds.
6. 6Drizzle with the tahini sauce and serve immediately.

Tips

• Let the cauliflower get deeply colored for the best smoky flavor.
• Add the water to the tahini slowly so it stays silky instead of seizing.
• For extra freshness, finish with a few mint leaves or a pinch of sumac.

Nutrition