The recipe is Vegan, Low Carb, and gluten-free and fits perfectly with the trend of Veganuary.
Mix all the spices.
Preheat oven to 200°.
Wash the cauliflower and leave the leaves on, they will get crispy when roasted and taste delicious.
Set up a steamer and steam the cauliflower for 10 minutes.
Then rinse in ice water to preserve its color.
Drain the cauliflower.
Heat the vegan butter, in the meantime peel the garlic and press it through a squeezer into the butter.
Add the spice mixture and mix well, remove from the heat.
Squeeze the lemon and add the juice to the butter and mix it all.
Place the cauliflower on a baking sheet and rub it with the mixture, place it in the oven and roast for 45 minutes until it is dark brown. Brush again and again with the mixture in between.
In the meantime, prepare the sauce by combining all the ingredients in a blender and blending for 1 minute.
Pit the pomegranate. Set aside.
Toast pine nuts in a pan without oil until fragrant. Set aside.
Slice the chili. Set aside.
Set aside pomegranate molasses, rose petals, and olive oil.
Once the cauliflower is roasted remove it from the oven, place it on a plate and rub it with pomegranate molasses, and pour some tahini lemon sauce on top.
Garnish with pine nuts, chili, pomegranate seeds, and rose petals.
Drizzle a few drops of olive oil over the top and serve with the remaining tahini lemon sauce.