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Photo of Whole roasted cauliflower with tahini, mint, pistachios and pomegranate seeds by WW

Whole roasted cauliflower with tahini, mint, pistachios and pomegranate seeds

1
Points® value
Total Time
1 hr 20 min
Prep
20 min
Cook
1 hr
Serves
6
Difficulty
Easy
This recipe was inspired by the whole roasted cauliflower served at abcV restaurant in Manhattan. They get more than 100 orders for it every night!

Ingredients

Uncooked cauliflower

1 head(s), large, large (about 2 ½ lbs), tough outer leaves discarded (okay to leave tender ones attached)

Olive oil cooking spray

4 spray(s)

Kosher salt

1 tsp(s), divided

Tahini

3 tbsp(s)

Water

3 tbsp(s)

Fresh lemon juice

2 tbsp(s)

Fresh mint leaves

¼ cup(s), coarsely chopped

Pomegranate seeds

¼ cup(s)

Shelled pistachio nuts

2 tbsp(s), chopped

Instructions

  1. Place cauliflower on a large piece of aluminum foil; coat with cooking spray. Sprinkle evenly with ½ tsp salt (pick up cauliflower and tilt it as you season); tightly wrap cauliflower in foil and roast 20-25 minutes. Uncover; coat with another layer of cooking spray. Roast, unwrapped, until golden brown and tender (until a knife can be easily inserted in center); check after 30-45 minutes and if not done, continue to cook, checking for doneness every 10-15 minutes.
  2. Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt.
  3. Transfer cauliflower to a serving platter; drizzle with tahini dressing. Sprinkle with mint, pomegranate seeds, and nuts. Serve immediately.

Notes

Serving size: 1/6 of recipe

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