• 1 large head cauliflower
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup pine nuts toasted
  • 1/4 cup pomegranate seeds
  • 2 tbsp chopped parsley


  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tbsp water
  • 1/2 tsp honey (sub for 1 medjool date for whole30)
  • 1/2 tsp salt


  • Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit)
  • Cut the cauliflower into small pieces and place on a baking sheet. Drizzle with the olive oil and sprinkle with salt. Bake in the oven for approximately 25 minutes or until the florets begin to turn golden in color.
  • While the cauliflower is baking, in a blender add the all of the ingredients for the sauce and blend until smooth. If the sauce is too thick, add a splash of water to thin it out, it should be a light and fluffy consistency.
  • Once the cauliflower has cooked, remove from the oven and toss with the sauce. Top with the chopped parsley, pomegranate seeds and pine nuts before serving.
Calories: 921kcalCarbohydrates: 60gProtein: 28gFat: 71gSaturated Fat: 8gSodium: 206mgPotassium: 2448mgFiber: 18gSugar: 22gCalcium: 253mgIron: 8mg