Roasted Rainbow Cauliflower

Rainbow cauliflower roasted on a sheet pan with spicy tahini dressing and pomegranate seeds sprinkled on top.

Roasted cauliflower with tahini sauce and balsamic glaze.

Course Side Dish

Cuisine American

Keyword roasted cauliflower, roasted rainbow cauliflower

Diet Gluten-Free Option, Nut-Free, Soy-Free, Vegan

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 177kcal

Author Monica Davis

Equipment

sheet pan

Ingredients

8 cups rainbow cauliflower florets
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons balsamic glaze
1/4 cup pomegranate seeds

Spicy Tahini Sauce

1/4 cup tahini
1 tablespoon Bragg's Liquid Aminos
1 tablespoon lemon juice
2 tablespoon water
2 cloves minced garlic
1/2 tablespoon garlic chili sauce or sriracha

US - Metric

Instructions

Preheat the oven to 400° F (204° C).
Wash and cut the cauliflower florets into bite-sized pieces and place them on a large sheet pan in a single layer. Toss with olive oil salt and pepper.
Bake at 400° F (204° C) for 15 minutes, then flip the cauliflower with a spatula and bake again for 10-15 more minutes until the cauliflower is soft and slightly brown at the edges.
While the cauliflower is baking, make the spicy tahini sauce by whisking together the tahini, Bragg's Liquid Aminos, and lemon juice until smooth. (This will become very thick.)
Add the water 1 tablespoon at a time until the desired consistency is achieved, then add the minced garlic and garlic chili sauce and whisk until well combined.
Drizzle the rainbow cauliflower with the spicy tahini sauce and balsamic glaze, then sprinkle with pomegranate seeds if desired.

Notes

Watch the cauliflower carefully at the end of roasting so that it doesn't burn. To keep the beautiful color of the rainbow cauliflower, don't let it get overdone.

Nutrition