This Levant salad tosses roasted cauliflower with herbs and pomegranate molasses for a sharp mezze plate.
14 min prep 22 min cook
Keeps the screen on · step-by-step guide · built-in timer
Separate the cauliflower into small florets and toss with olive oil and salt.
Roast the cauliflower at 200°C for 22 minutes, removing it when the edges take on color.
Whisk the tahini, lemon juice, pomegranate molasses and garlic for 1 minute.
Combine the warm cauliflower with the dressing; if it stays hot, the tahini sauce will split.
Serve with parsley, pomegranate seeds and sumac.
Add the pomegranate seeds at serving time so their color does not fade on the hot cauliflower.
💡 Tip: Do not over-soften the cauliflower; the salad should keep a firm, lightly crisp texture.
🍽️ Serving suggestion: Serve the salad cool, sprinkle parsley over it and add the pomegranate seeds.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~128
kcal calories
4
g protein
14
g carbs
6
g fat
7.3g
Sugar
3g
Fiber
335.8mg
Sodium
0.7g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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