09.29.2019 Autumn

Saffron Roasted Cauliflower with Tahini Pomegranate Dressing

Just Date Syrup
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This recipe is packed with flavor and easy to throw together in a hurry. In fact, saffron olive oil over roasted cauliflower with a tahini pomegranate dressing has become our go-to healthy meal for any night of the week. 


Pinch of the fullest’s Saffron Threads (about 5 threads)

2 tablespoons Brightland Awake olive oil

1 large head organic cauliflower (or whatever seasonal vegetables you prefer)

Pinch of Himalayan pink salt

Freshly cracked black pepper


3 tablespoons tahini

3 tablespoons Brightland Alive olive oil 

2 tablespoons Just Pomegranate Syrup

Pinch of Himalayan pink salt

½ tablespoon of aleppo or marash chili flake 

Fresh pomegranate arils and fresh herbs for garnish (optional) 


1 | Preheat oven to 450* F. 

2 | Add olive oil and saffron threads to a small saucepan and stir, simmering on low heat for 5-10 minutes. Turn off heat and allow to cool. 

3 | Line a baking sheet with unbleached parchment paper.

4 | Roughly chop cauliflower and toss with saffron, olive oil, salt, and pepper. Spread onto lined baking sheet and roast for 35-40 minutes, or until golden brown. (Toss or flip the cauliflower halfway through.)

5 | While the cauliflower is roasting, make the dressing by whisking all the ingredients in a small bowl, adding salt and pepper to taste, and water if you’d like to thin it out. 

6 | When the cauliflower is done roasting, arrange it on a serving platter, and drizzle it with dressing and the aleppo or marash chili flakes, and enjoy!

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