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
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.