Appetizer · Small Plates · Vegetarian · Middle Eastern

Miso-Tahini Charred Cauliflower with Pomegranate

Name: Miso-Tahini Charred Cauliflower with Pomegranate
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 large head of cauliflower, cut into small florets; 1 can (400 g) chickpeas, drained and patted dry; 3 tbsp extra virgin olive oil; 1 tsp ground cumin; 1/2 tsp smoked paprika; 1/2 tsp sea salt; 3 tbsp runny tahini; 1 tbsp white miso paste; 1 tbsp fresh lemon juice; 1 tsp honey or maple syrup; 1-2 tbsp warm water to thin; 50 g pomegranate seeds; 2 tbsp toasted pine nuts; 1/4 cup fresh mint leaves, torn; 1 tsp Aleppo pepper or chili flakes

Roasted cauliflower florets tossed in a creamy tahini-miso dressing, topped with crispy chickpeas, fresh mint, and tart pomegranate seeds.

4.8(0 reviews)

·By Troy·July 3, 2026

Miso-Tahini Charred Cauliflower with Pomegranate — Middle Eastern Appetizer served and photographed from above

Prep

15 min

Cook

25 min

Difficulty

Easy

Serves

How to Make Miso-Tahini Charred Cauliflower with Pomegranate

Total time: 40 min · Yields 4 servings

1
Roast the Vegetables
Preheat your oven to 220°C (425°F). On a large baking sheet, toss the cauliflower florets and dried chickpeas with olive oil, cumin, paprika, and salt. Spread in a single layer and roast for 20-25 minutes, tossing halfway through, until the cauliflower is charred at the edges and chickpeas are crunchy.
2
Whisk the Dressing
In a small bowl, combine the tahini, miso paste, lemon juice, and honey. Whisk until smooth. Gradually add warm water one tablespoon at a time until the dressing reaches a pourable, cream-like consistency.
3
Assemble the Plate
Transfer the warm roasted cauliflower and chickpeas to a shallow serving platter. Drizzle the miso-tahini dressing generously over the top, ensuring even coverage.
4
Final Garnishes
Scatter the pomegranate seeds, toasted pine nuts, and torn mint leaves over the dish. Finish with a sprinkle of Aleppo pepper for a mild heat and serve immediately.

Chef's Tips

Ensure the chickpeas are very dry before roasting to get maximum crunch.
If the tahini is too thick, use an immersion blender for a perfectly smooth sauce.
Don't crowd the baking sheet; use two sheets if necessary to ensure the cauliflower roasts rather than steams.