When cooked and seasoned artfully, cauliflower can make for a delicious and beautiful dinner main. This roasted cauliflower is perfectly crisp and roasted on the outside and drizzled with creamy tahini and skhug, a spicy green Yemeni hot sauce. For some added crunch, top this cauliflower with toasted pine nuts and pomegranates.

Roasted Cauliflower With Tahini and Skhug [Vegan]

Serves

Ingredients

For the Cauliflower and Marinade:

1/4 cup coconut oil
1 teaspoon paprika
1 teaspoon turmeric
A generous pinch of sea salt and black pepper
Pomegranates, to garnish
Pine nuts, to garnish
Tahini, to garnish

For the Skhug:

3 cups loose cilantro
5 garlic cloves
1/4–1/2 cup olive oil
1/2-1 jalapeño pepper
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
Sea salt and pepper, to taste

Preparation

Preheat the oven to 400ºF.
In a small pan over low heat, melt the coconut oil. Whisk the paprika, turmeric, sea salt, and pepper into the coconut oil.
Chop the ends and leaves off the cauliflower. Place the cauliflower in a baking tray and generously brush and cover the cauliflower with the coconut oil and spice mixture.
Roast for 45 minutes to an hour, until the cauliflower begins to char.
While the cauliflower is roasting, prepare the skhug by blending all of the skhug ingredients in a food processor. Set the skhug aside.
Heat a pan up on high heat. Add the pine nuts and toast until golden brown, stirring every now and then to prevent them from burning.
Once the cauliflower is done, remove from the oven and garnish with the skhug, pine nuts, tahini, and pomegranate.