A beautiful, timesaving side, this dish can be prepared hours in advance. Just give it a good stir before serving. I’m obsessed with the dressing—it’s good on more or less everything.


Our best friend, cauliflower: This versatile vegetable is one of our favorites when cutting back on carbs. It's the perfect substitute for potatoes or rice.

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SERVES 4

You will need:
1 large head cauliflower, cut into small florets
3 tablespoons olive oil salt and pepper
8 radishes, cut in half
2 tablespoons tahini
3 tablespoons mayonnaise
1⁄3 cup water
2 tablespoons lemon juice
seeds from 1/2 pomegranate
  1. Preheat oven to 375°F.
  2. In a roasting pan, spread cauliflower florets in a single layer.
  3. Drizzle with oil, and season with salt and pepper. Toss to coat.
  4. Roast until golden about 25 minutes. Set aside to cool.
  5. In a bowl, mix tahini, mayonnaise, water, and lemon juice. If the sauce is too thick, add a bit more water. Season with salt and pepper.
  6. In a serving bowl, toss cauliflower, radishes, pomegranate seeds, and dressing.

TIP:

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A beautiful, timesaving side, this dish can be prepared hours in advance. Just give it a good stir before serving. I’m obsessed with the dressing—it’s good on more or less everything.
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