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Roasted Cauliflower with Chickpeas on baking sheet and Tahini Pomegranate Dressing on side

Roasted Cauliflower with Chickpeas and Tahini Pomegranate Dressing

Roasting is a great way to prepare cauliflower. This side dish of roasted cauliflower with chickpeas and tahini pomegranate dressing is one of many delicious ways to make cauliflower more appetizing.
5 from 1 vote
Author: ND
Servings 4
Print Pin
PREP 15 minutes
COOK 30 minutes
TOTAL 45 minutes

Ingredients
 

  • 1 large cauliflower, cut into large and some small florets
  • 3 tablespoons Olive oil
  • 1 teaspoon cumin seeds
  • 1 teaspoon dried chilli flakes
  • 2 small garlic cloves, thinly sliced
  • 400 grams cooked chickpeas
  • 1 tablespoon Olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon Tahini
  • 1 tablespoon Pomegranate Molasses
  • ¼ cup water

Instructions
 

  • Preheat your oven to 350°F.
  • Prepare a pan of boiling water and blanch the cauliflower for couple of minutes. Drain well and leave to cool for a few minutes.
  • Put 3 tablespoons of olive oil, cumin seeds and dried chilli flakes into a bowl. Place the cauliflower into the bowl and toss until well coated. Season to taste.
  • Spoon the cauliflower florets into a roasting pan, spreading them out evenly. Spoon the remaining oil/cumin seeds/chilli flakes left in the bowl over the cauliflower.
  • Place the chickpeas into another bowl with 1 tablespoon of olive oil and the sea salt. Toss until evenly coated.
  • Spread the chickpeas evenly onto a baking tray
  • Place the cauliflower and the chickpeas into the oven and roast for 25 minutes.
  • Take the chickpeas out of the oven if they are roasted to your preference.
  • Roast the cauliflower for a further 5-10 minutes as necessary.
  • Make the dressing, combine the Tahini and pomegranate molasses, stir well adding enough water to make a thin sauce. Make as thick or thin to your preference.
  • To serve, drizzle the dressing randomly over the cauliflower florets.

Recipe Notes

Check on the chickpeas after 20 minutes to make sure they aren't too crispy.
For the dressing I would usually add chilli flakes and garlic, but as the cauliflower already has these ingredients, we have omitted this time.

*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.

Course Side Dish
Cuisine American

*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.

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