Cauliflower Salad with Yogurt Sauce for 4

Instructions:

1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2. In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, kosher salt, and cracked black pepper until evenly coated. Note: Make sure every nook is covered to prevent dry spots.
3. Spread the florets in a single layer on the prepared baking sheet. Ensure they are not crowded so they roast instead of steaming.
4. Roast for 20–25 minutes, tossing halfway through, until the edges are deeply browned and the stems are tender.
5. While cauliflower roasts, combine Greek yogurt, tahini, lemon juice, grated garlic, and salt in a small bowl.
6. Whisk the dressing vigorously, adding water one teaspoon at a time until it reaches a smooth, pourable consistency.
7. Transfer the roasted cauliflower to a serving platter.
8. Drizzle with the tahini yogurt dressing and garnish with pomegranate seeds and chopped parsley.
9. Finish the dish with a light drizzle of pomegranate molasses for added acidity and sweetness.