Ingredients:

• 1 large cauliflower, cut into florets
• 1/4 cup olive oil
• Salt and freshly ground black pepper, to taste
• 1/2 cup Greek yogurt
• 2 tablespoons tahini
• 2 cloves garlic, minced
• Juice of 1 lemon
• 2 tablespoons fresh parsley, chopped
• 1/4 cup pomegranate seeds
• 2 tablespoons toasted pine nuts
• 2 tablespoons fresh mint leaves, chopped
• Zest of 1 lemon
• Pomegranate molasses (optional, for drizzling)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large mixing bowl, toss the cauliflower florets with olive oil, salt, and black pepper. Spread them out on a baking sheet in a single layer. Roast for about 20-25 minutes or until the cauliflower is tender and lightly browned.
3. While the cauliflower is roasting, prepare the yogurt sauce. In a small bowl, whisk together Greek yogurt, tahini, minced garlic, lemon juice, and a pinch of salt. Adjust the thickness by adding a bit of water if needed.
4. Once the cauliflower is done roasting, remove it from the oven and let it cool slightly.
5. In a serving platter, spread the yogurt sauce evenly on the bottom.
6. Arrange the roasted cauliflower on top of the yogurt sauce.
7. Sprinkle the cauliflower with chopped parsley, pomegranate seeds, toasted pine nuts, fresh mint leaves, and lemon zest.
8. If desired, drizzle some pomegranate molasses over the top for a touch of sweetness and tanginess.
9. Serve the cauliflower salad immediately as a flavorful and healthy side dish or a light main course. Enjoy!