Paleo Low Carb Middle Eastern Roasted Cauliflower Florets

This roasted cauliflower dish is a healthy and tasty paleo option perfect for any meal of the day. Loaded with pomegranate, cilantro, and creamy tahini, these spiced florets are complex in flavor, decadent, and rich. This dish starts by seasoning and roasting the cauliflower florets until golden and crispy. Then, they are drizzled with a nutty dressing prepared from tahini, coconut yogurt, lemon juice, and a splash of water. Finally, it is garnished with some bright pomegranate seeds and refreshing cilantro.

For which meal can you serve this dish?

It depends; if you are a vegetarian/vegan and trying new paleo Middle Eastern veg recipes, this dish could be your dinner with a couple of additions. You can serve it on a bed of leafy greens or stuff it inside a paleo wrap. If not, you can serve these roasted cauliflower florets as a side to any paleo Middle Eastern food or as a nutritious and satiating whole food.

What can you do with the leftover cauliflower stalks?

This recipe only requires cauliflower florets, but this doesn’t mean that you should discard the stalks. You can find other uses for them, like processing them into cauliflower rice. You can also grate them and use them to make cauliflower hash browns.

What can you serve these roasted cauliflower florets with?

If served as a side dish, you can pair it with other paleo Middle Eastern recipes or Mediterranean dishes like this lamb koftas recipe: https://my.carbmanager.com/meals/my-foods?dialog=food-detail:ug:a0f3b387-fa1a-4a77-18f2-665dd66bf59a

Is this recipe suitable for meal prep?

Yes, but the way you store it makes a huge difference. To keep it fresh for 4 days, you need to pack the toppings and dressing in separate containers. Once you're ready to eat, you can heat the cauliflower, add the toppings and sauce over the cauliflower, close the container, and shake it until everything is covered in the delicious tahini dressing.