By Last full week of July and I have been cleaning out my kitchen cabinets, which I do once a year whether they need it or not and they always need it. I found three cans of chickpeas I do not remember buying, a full bag of dried lentils I bought optimistically last fall, and a bottle of pomegranate molasses from the Middle Eastern grocery in Montgomery that DeAnna recommended when we had lunch in June. I had forgotten I bought it.
I made roasted cauliflower with tahini and pomegranate this week, using the pomegranate molasses and some tahini I also found in the back of the cabinet. The cauliflower went into the oven at high heat with olive oil and cumin and smoked paprika until the edges were deeply brown and crunchy. Then I drizzled it with the tahini thinned with lemon and cold water, and the pomegranate molasses, and scattered a handful of fresh herbs and pomegranate seeds over the top. It was gorgeous and it tasted like something I would order at a restaurant.
I sent DeAnna a photo and she called me immediately and said you made that yourself? I said yes. She said I need you to teach me. I said come to dinner sometime. She said when. I said anytime. That felt like progress, a real friendship re-establishing itself. You can pick things back up from where you left them if both people want to. I think we both do.
Sunday at Gloria's I described the cauliflower and she said interesting in a way that was not entirely convinced but was not dismissive either. I told her I would make it for her sometime. She said she would try anything once.
That bottle of pomegranate molasses from DeAnna’s recommendation is what started all of this — and once I saw how good it looked drizzled over the finished dish, I knew I had to write it down properly so I could make it again, and so I could actually teach DeAnna when she comes to dinner. The cauliflower rice base here gives you that same tender, nutty foundation I used, and it comes together faster than you’d think. If you have a bottle hiding in your own cabinet somewhere, this is the reason to pull it out.
How to Make Cauliflower Rice
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 4
Ingredients
- 1 large head cauliflower, cut into florets
- 2 tablespoons olive oil, divided
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3 tablespoons tahini
- 2 tablespoons fresh lemon juice
- 2–3 tablespoons cold water, to thin
- 1 tablespoon pomegranate molasses
- 1/4 cup fresh pomegranate seeds
- 2 tablespoons fresh flat-leaf parsley, roughly chopped
- 1 tablespoon fresh mint leaves, torn (optional)
Instructions
- Heat the oven. Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
- Season the cauliflower. Place the cauliflower florets on the prepared baking sheet. Drizzle with 1 1/2 tablespoons of the olive oil and sprinkle with cumin, smoked paprika, salt, and pepper. Toss well to coat evenly, then spread into a single layer.
- Roast until deeply browned. Roast for 22–25 minutes, flipping once halfway through, until the edges are dark brown and crispy and the centers are tender. Do not crowd the pan — you want roasting, not steaming.
- Make the tahini drizzle. While the cauliflower roasts, whisk together the tahini, lemon juice, remaining 1/2 tablespoon olive oil, and cold water one tablespoon at a time until the sauce is smooth and pourable. It should be thin enough to drizzle easily.
- Plate and finish. Transfer the roasted cauliflower to a serving platter. Drizzle generously with the tahini sauce, then follow with the pomegranate molasses. Scatter the pomegranate seeds, parsley, and mint (if using) over the top. Serve immediately.
Nutrition (per serving)
Calories: 185 | Protein: 5g | Fat: 13g | Carbs: 15g | Fiber: 4g | Sodium: 290mg