1/3 cup cilantro leaves, packed

1/3 cup tahini (roasted sesame seed paste)

3 tablespoons fresh lemon juice

2 garlic cloves

6 tablespoons water

1/2 teaspoon salt, divided

2 tablespoons extra-virgin olive oil

6 cups cauliflower florets (about 1 large head)

1/4 teaspoon freshly ground black pepper

1/3 cup pomegranate arils $

 

Preheat oven to 375°. Combine first 4 ingredients in a food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing. Add 1/4 teaspoon salt; pulse to combine. Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Add cauliflower; cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.