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2 heads (fresh, bug-free) cauliflower
salt
pomegranate
parsley
Preheat oven to 425 degrees Fahrenheit.
Wash and cut two heads of cauliflower into florets.
Season cauliflower with: olive oil, salt, pepper, and garlic powder.
Roast cauliflower until golden brown, approximately 15 to 25 minutes depending on floret size.
While roasting, prepare pomegranate seeds and cut a handful of parsley.
Once cauliflower is out of the oven, garnish the dish with pomegranate seeds and parsley.
Drizzle tahini on top (or leave on the side!). Either homemade or store-bought tahini work.
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