Adapted from #cookinisrael #orlyziv
1 head of cauliflower (about 2 lb.), cored and broken into florets
2 tablespoons olive oil
Tahini (sesame seed paste)
Date syrup ( Silan found in your Kosher market)
2 teaspoons of fresh lemon juice
pomegranate seeds and parsley flakes to finish
1. Preheat oven to 500°.
2. Place cauliflower on a baking sheet and coat with olive oil. Season with salt.
3. Roast, tossing occasionally, until browned in spots and tender, about 20 minutes.
4. Drizzle tahini and date syrup over. Sprinkle 2 tsp. fresh lemon juice over.
5. Add pomegranate seeds and a little parsley on top. Serve warm.