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Roasted Cauliflower and Brussel Sprouts

Prep Time:

5 Minutes

Cook Time:

30 Minutes





About the Recipe

Roasted Cauliflower and Brussel Sprouts These side vegetables get totally elevated with the addition of tahini and pomegranate molasses.


  • 1 cauliflower, cut into small florets

  • 4 cups Brussels sprout, cut in half

  • 1 pomegranate

  • 3 tbsp tahini

  • 2 tbsp pomegranate molasses

  • 8-10 mint leaves, chopped

  • 1/4 cup pistachios, chopped

  • Extra-virgin olive oil, for roasting

  • 1 tbsp za'atar

  • 1 lemon, juice

  • Salt and pepper, QB

  • Maldon salt, QB


Preheat your oven to 475F.

In a large roasting tray, add the cauliflower florets, brussel sprouts, olive oil, salt, za'atar, 1/2 lemon juice, and black pepper.

Mix well with your hands.

Roast in the oven for 30 minutes or until browned on the edges.

Plate and season with another 1/2 lemon juice and maldon salt to taste.

Finish with a drizzle of tahini, pomegranate molasses, and add mint, pomegranate seeds, another sprinkle of maldon salt, and pistachios.


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