Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc Recipe
    Lost? Site Map

    Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc

    Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc. Photo by Rita~

    1/1 Photo of Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    UmmBinat's Note:

    Delicious at room temperature or slightly warm. A middle Eastern style recipe modified from a recipe found on where it says, "Don't be surprised if you find you can eat a whole head of roast cauliflower yourself, it's surprisingly addictive."

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 3


    Units: US | Metric


    1. 1
      Preheat oven to 410°F (Alternatively you may fry the florettes in a pan with oil, drain on paper towels and sea salt and pepper to taste after).
    2. 2
      Place head of cauliflower sideways on a large cutting board, and start slicing about 1/2 inch slices across the top. There will be a mess of tiny florets everywhere, that's okay. When you reach the core, slice the sides of the cauliflower in the same manner. Chop any large florets into smaller bits (about 1-2 inch pieces). Discard the core.
    3. 3
      Drizzle olive oil over a large baking sheet. Add all the cauliflower to the baking sheet, drizzle with a bit more olive oil and roll around so that cauliflower is coated. Season well with sea salt and freshly ground black pepper.
    4. 4
      Roast cauliflower for 16-35 minutes, until browned in spots and large pieces of cauliflower are tender when poked with a knife.
    5. 5
      Meanwhile, while cauliflower is roasting, place raisins in a bowl and pour boiling water over the cover. Let sit to plump. Toast almonds in a skillet until lightly browned and fragrant.
    6. 6
      Transfer cauliflower to a serving bowl. Drain raisins, and add raisins and almonds to cauliflower, stirring to mix. Drizzle tahini sauce including the garlic option over top (you may not use all of it). Sprinkle pomegranate seeds over top. Serve warm or at room temperature.
    7. 7

    Ratings & Reviews:

    • on February 04, 2011


      I really enjoyed this! As most know I love roasted cauliflower my favorite Roasted Cauliflower & 16 Roasted Cloves of Garlic. I used purple cauliflower, whole almonds that I rough chopped, I did use your Quick & Easy Tahini Sauce. I did use all of the recipe mixing it into the hot cauliflower. Thanks for the good eats!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 20, 2011


      To shake things up a bit, I substituted orange cauliflower for white and used part currants for the golden raisins (although I think a few dates tossed in would be good, too). I wanted to incorporate some pomegranate molasses into this recipe but didn't know how best to do that. A beautiful sight to behold! Thanks for posting! Reviewed for Veg Tag January.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 14, 2011

      Didn't feel right giving this a star rating because I didn't complete the entire recipe. Got as far as about step 3, just the cauliflower roasting - and that was so delicious and tender that I didn't bother with the rest, and as it turned out I was short on remaining ingredients anyway. So I can't really say how the end version might have been, but certainly the cauliflower roasted on it's own is 5* in my book!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roast Cauliflower With Almond, Pomegranate Seeds and Tahini Sauc

    Serving Size: 1 (231 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 149.2
    Calories from Fat 46
    Total Fat 5.2 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 60.7 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 6.0 g
    Sugars 13.2 g
    Protein 6.3 g

    The following items or measurements are not included:

    tahini sauce

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes