Crystal Margarine Recipes
Prep: 15 min
Servings: 4 to 6
You may have tried roasted cauliflower before, but you haven’t lived until you’ve tried ours! This vegan main dish is a bonafide showstopper. North African harissa paste adds a rich, bold flavour profile to the roasted cauliflower, and pairs perfectly with tender roasted garlic. Vibrant pomegranate arils and fresh herbs add fun pops of bright colour and unexpected flavour. Don’t forget to top it off with the tahini drizzle. This simple sauce is made with tahini, honey, and freshly squeezed lemon juice and comes together in less than 2 minutes.
For more mealtime inspiration, follow Crystal Margarine on Instagram!
ingredients
Roasted Garlic
1 head
garlic
2 tbsp (30 mL)
melted Crystal Margarine, divided
pinch
salt
pinch
black pepper
Roasted Cauliflower
1
large head cauliflower
1/2 cup (125 mL)
melted Crystal Margarine
2 tbsp (30 mL)
harissa paste
2 tsp (10 mL)
smoked paprika
2 tsp (10 mL)
chopped fresh thyme
1 1/2 tsp (7 mL)
salt, divided
1/2 tsp (2 mL)
black pepper
Tahini Drizzle
1/3 cup (75 mL)
tahini
1 tbsp (15 mL)
liquid honey
1 tbsp (15 mL)
freshly squeezed lemon juice
1/2 tsp (2 mL)
salt
1/2 tsp (2 mL)
black pepper
Assembly
3 tbsp (45 mL)
pomegranate arils
1 tbsp (15 mL)
chopped fresh chives
1 tbsp (15 mL)
chopped fresh parsley
directions
Roasted Garlic
- Preheat oven to 400°F (200°C).
- Slice off 1/2 inch (1 cm) from top of garlic head to expose cloves. Remove some of the papery outer layers of garlic skin and place garlic head, cut side up, on large piece of foil. Spoon 1 tbsp (15 mL) margarine over top. Season with salt and pepper. Wrap foil around garlic to create a secure bundle.
- Roast garlic for 35 to 40 minutes or until very tender and cloves are golden brown and fragrant. Set aside until cool enough to handle.
- In small bowl, squeeze garlic cloves from head. Add remaining margarine and mash with fork until combined; set aside.
Roasted Cauliflower
- Increase oven to 425°F (220°C).
- Trim stem from cauliflower to create a flat base and place on parchment paper–lined baking sheet.
- In another small bowl, stir together margarine, harissa paste, paprika, thyme, 1 tsp (5 mL) salt and pepper. Brush mixture evenly over cauliflower.
- Roast for 30 to 35 minutes or until tender and cooked through. Increase oven to broil and broil for 3 to 5 minutes or until lightly charred. Season with remaining salt. Brush cauliflower with roasted garlic mixture.
Tahini Drizzle
- Meanwhile, in medium bowl, stir together tahini, honey, lemon juice, 1/4 cup (60 mL) water, salt and pepper.
Assembly
- Transfer roasted cauliflower to serving platter. Drizzle with half the tahini drizzle. Sprinkle with pomegranate, chives and parsley. Transfer remaining tahini drizzle to small bowl and serve alongside.
Tips:
- Add 2 tsp (10 mL) chopped mint to the harissa mixture in Step 7 for a hint of freshness.
- For more cauliflower meal ideas, try our Citrus Roasted Cauliflower Rice with Onions and Garlic or our Vegetable Jambalaya.
