Roasted Cauliflower Salad with Lemon, Pomegranate, and Feta Cheese

Ingredients

• 1 head cauliflower, cut into small florets
• ¼ cup olive oil
• 2 tsp chili powder
• 1 tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper
• 1 lemon, thinly sliced
• ⅓ cup pomegranate arils
• ¼ cup crumbled feta cheese
• 3 Tbsp pine nuts, lightly toasted
• 3 Tbsp chopped parsley

Tahini Dressing

• ¼ cup tahini
• 3 Tbsp freshly squeezed lemon juice
• 2 garlic cloves, minced
• ¼ tsp salt
• 2-4 Tbsp warm water

Instructions

• Pre-heat oven to 425 degrees and line two baking sheets with foil.
• In a large bowl, toss together cauliflower florets, olive oil, chili powder, garlic powder, salt, and pepper.
• Spread cauliflower in a single layer on a baking sheet. Place sliced lemons in a single layer on the second baking sheet.
• Bake cauliflower for 25-30 minutes, tossing it once halfway through the cooking time, until it’s turning golden. Bake lemons 18-24 minutes, flipping after 12 minutes, until they are nice and caramelized.
• Remove from oven and let cool slightly before arranging cauliflower on a platter and topping with pomegranate arils, crumbled feta cheese, pine nuts, and chopped parsley. Top with roasted lemons and drizzle tahini dressing over the salad.

Tahini Dressing

• In a medium bowl, whisk together tahini, lemon juice, minced garlic, and salt. Whisk in 2 Tbsp water. If dressing is too thick, continue whisking in water, 1 Tbsp at a time until you reach desired consistency.