Originally posted December 12, 2012

Roasted Cauliflower with Cilantro-Hummus Dressing and Pomegranate

Wow. This is so good--such an amazing and perfect combination of distinct flavors. I kind of can't believe how tasty it is.

Ingredients

1/3 cup cilantro leaves, packed
1/3 cup hummus
3 tablespoons fresh lemon juice
1 garlic clove
6 tablespoons water
1 tablespoons extra-virgin olive oil
6 cups cauliflower florets (about 1 large head)
1/4 teaspoon freshly ground black pepper
1/2 cup pomegranate arils

4 servings

Directions

1. Preheat oven to 375°.

2. Combine first 4 ingredients in a blender or food processor; process until smooth. Add 6 tablespoons water, 1 tablespoon at a time, until mixture is the consistency of a creamy salad dressing.

3. 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. Roast cauliflower at 375° for 18 minutes or until tender, turning once. Add pomegranate arils; toss to combine. Top with tahini mixture.

30 minutes