Roasted cauliflower is my perfect side dish. It takes about 1 minute of prep time to coat the cauliflower in olive oil and some salt and then throw it in the oven where it roasts to perfection. It also appeals to the laziness in me. The oven does all the work, and it’s a fail-proof sort of thing. This dish is the answer to people who say that they can’t cook (you can learn!) and people that say they hate cauliflower, which is just nonsense. Don’t be a cauliflower hater until you’ve had it prepared properly. We’ve all experienced sitting face-to-face with a pile of steamed mush on our cafeteria lunch trays. Those days are over!
I make my own tahini for this recipe, but you can pick it up at most grocery stores or from Amazon. You can make tahini with either white or black sesame seeds–it will come out tasting the same, i.e., delicious. I happened to have black on hand, so that’s what I went with. Use what you like! The black tahini gives the vinaigrette this rich smoky-colored hue that is perfect for the fall season. If you’re up for making your own tahini, just make sure to toast the seeds first so the paste isn’t bitter.
While the cauliflower roasts, throw all the vinaigrette ingredients in a food processor and pulse until the mixture is smooth. Then you wait. And catch up on Netflix.
Try this recipe out next time you’re wanting something easy but a little different for dinner. It’s a great side dish or tapas-style plate. Thanks for reading!
- 1 lb frozen cauliflower
- 2 tbs olive oil
- 1/2 tsp salt
- 1 tbs pomegranate seeds
- Chopped parsley
- Preheat oven to 450°F.
- Toss cauliflower in olive oil and salt and arrange evenly on a baking sheet lined with foil or parchment paper. Bake for 40 minutes, flipping cauliflower after 20 minutes. After 40 minutes, increase heat to 500°F and bake for an additional 5 minutes.
- While cauliflower bakes, prepare vinaigrette: in a food processor, combine all vinaigrette ingredients and pulse until mixture is smooth.
- Transfer cauliflower to a serving dish and drizzle a few tablespoons of vinaigrette over florets. Transfer remaining vinaigrette to a small dipping bowl. Garnish cauliflower with pomegranate seeds and chopped parsley.
- If using fresh cauliflower, cut baking time in half.