Cauliflower Ingredients:
1 head of cauliflower, broken into florets
1 red onion, thinly sliced
2-3 Tbsp olive oil
lemon, cut in half
drizzle of maple syrup
1 teaspoons garlic powder
1 ½ teaspoons cumin
1 ½ Tbsp ground sumac
salt and pepper, to taste
Directions:
Preheat oven to 425 F.
In a large bowl, combine oil, juice from ½ lemon, maple syrup, garlic powder, cumin, sumac, salt, and pepper.
Add cauliflower and onion and toss until well combined.
Spread evenly on a parchment-lined baking sheet.
Place remaining half of lemon, flesh side down on baking sheet as well.
Roast for 30 min, tossing halfway or until golden and crispy.
Squeeze roasted lemon over cauliflower.
Garnish with smoky pomegranate tahini, chopped parsley, and pomegranate seeds and serve with quinoa, rice, or farro.
Tahini Sauce Ingredients:
¼ cup tahini
2 teaspoons olive oil
4 Tbsp water
2 Tbsp lemon juice
2-3 teaspoons pomegranate molasses
splash of maple syrup
1 large clove of garlic, minced
¼-½ teaspoon smoked paprika
dash of cayenne
salt and pepper, to taste
Directions:
Add tahini, olive oil, lemon juice, pomegranate molasses, maple syrup, garlic, paprika, and cayenne into a bowl and add water until you achieve your desired consistency.
Season with salt and pepper.
Taste and adjust for seasoning.
