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.
ROASTED CAULIFLOWER INGREDIENTS
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
TAHINI + POMEGRANATE DRESSING INGREDIENTS
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)
ROASTED CAULIFLOWER AND TAHINI + POMEGRANATE DRESSING ASSEMBLY
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!
