- 1 of 1 On 1 or 2 large baking sheets, toss 12 cups cauliflower florets with 3 tbsp olive oil and 1/2 tsp each salt and pepper. Spread in a single layer on baking sheet(s) and roast at 450 degrees for 15 minutes. Stir florets and roast an additional 15 minutes, until browned. Meanwhile, make tahini dressing: Whisk 2 tbsp each tahini and lemon juice, 1 tbsp each olive oil and honey and 1/4 tsp salt and black pepper until smooth. In a serving dish, toss florets with 1/2 cup pomegranate seeds and 1/3 cup chopped toasted walnuts. Serve cauliflower with tahini dressing.
Servings Per Recipe: 8
Per Serving: 172 kcal cal., 268 mg sodium, 5 g pro., 4 g fiber, 14 g carb., 12 g Fat, total