Roasted cauliflower with tahini, pomegranate & feta
Roasted cauliflower with tahini, pomegranate & feta is ready in 35 minutes (10 hands-on) and has 563 kcal and 22 g of protein per serving. One serving costs about $3.89. Prices from Walmart, 2026.
- Total time
- 35 min
- Hands-on
- 10 min
- Calories
- 563 kcal
- Cost per serving
- $3.89
Ingredients (Serves: 2)
- Cauliflower560 g
- Chickpeas (can, drained)50 g
- Tahini (sesame paste)50 g
- Feta cheese140 g
- Pomegranate seeds40 g
- Olive oil20 g
- Lemon40 g
- Garlic6 g
- Fresh parsley10 g
- Ground cumin4 g
Method
Heat the oven to 220 °C. Cut the cauliflower into florets or thick slices, toss with the olive oil, cumin, salt and pepper and spread on a tray. Roast for 25 minutes, turning once.
Drain the chickpeas and add them to the tray for the last 10 minutes so they turn crisp at the edges.
Whisk the tahini with the lemon juice, the minced garlic, a pinch of salt and 3 to 4 tablespoons of cold water until smooth and pourable.
Pile the cauliflower and chickpeas on a plate, drizzle with the tahini, crumble the feta over it and finish with the pomegranate seeds and chopped parsley.
Nutrition per serving
| Calories | 563 kcal |
|---|---|
| Protein | 22 g |
| Carbohydrates | 35 g |
| Sugars | 12 g |
| Fat | 40 g |
| Fiber | 11 g |
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