Roasted Cauliflower With Tahini + Preserved Lemon Dressing

• 1 head of cauliflower broken into small florets
• 2 tablespoons olive oil
• coarse salt
• 3 tablespoons tahini
• 1/3 cup liquid from jar of preserved lemons
• 1/4 cup fresh pomegranate seeds
• Small handful torn cilantro leaves

1. Preheat your oven to 425u0b0F and line a baking sheet with aluminum foil or parchment paper.
2. Place the cauliflower on the prepared baking sheet, drizzle over the olive oil and sprinkle with a healthy pinch of salt. Use your hands to toss everything together.
3. Roast, stirring now and then, until the cauliflower is softened and browned in places, about 25 minutes.
4. Meanwhile, whisk together the tahini and liquid from the preserved lemons and season the dressing to taste with salt.
5. Transfer the roasted cauliflower to a platter and evenly drizzle over the dressing. Scatter the pomegranate seeds and cilantro on top and serve immediately or at room temperature.

cauliflower, olive oil, salt, tahini, liquid from, pomegranate seeds, handful torn cilantro

Taken from food52.com/recipes/19746-roasted-cauliflower-with-tahini-preserved-lemon-dressing (may not work)