Pomegranate-Glazed Cauliflower Skewers with Tahini Herb Drizzle

Ingredients

• cauliflower florets6 cups
• red onion wedges1 large
• olive oil3 tbsp
• pomegranate molasses2 tbsp
• ground cumin1 tsp
• smoked paprika1 tsp
• salt1 tsp
• plain tahini1/4 cup
• lemon juice2 tbsp
• garlic, finely grated1 clove
• parsley, chopped1/4 cup
• mint, chopped2 tbsp

Method

1. 1Soak wooden skewers if using them, then preheat a grill pan or oven broiler.
2. 2Toss the cauliflower and onion with olive oil, pomegranate molasses, cumin, paprika, and salt.
3. 3Thread the vegetables onto skewers, packing them snugly but not tightly.
4. 4Grill or broil for 10 to 12 minutes, turning once, until browned at the edges and tender.
5. 5Whisk tahini, lemon juice, garlic, and 2 to 3 tablespoons water into a smooth drizzle.
6. 6Stir the parsley and mint into the drizzle, then spoon it over the hot skewers.
7. 7Serve immediately with extra herbs and any pan juices spooned on top.

Tips

• If the tahini seizes, add water a teaspoon at a time until glossy again.
• For deeper caramelization, brush the skewers with a little extra molasses in the last 2 minutes.

Nutrition