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Tahini cauliflower endive boats with pomegranate molasses on a platter

Tahini Cauliflower Endive Boats

  • Author: Meatless Makeovers
  • Prep Time: 15 min.
  • Cook Time: 30 min.
  • Total Time: 45 min.
  • Yield: 12 Servings 1x
  • Category: Appetizer, Side Dish
  • Method: Roast
  • Cuisine: Fusion
  • Diet: Vegan


A gorgeous vegan appetizer with delicious Middle Eastern flavor. These Tahini Cauliflower Endive Boats with pomegranate molasses are a perfect finger food!


  • 1 Head Cauliflower (Separated into Bite Sized Florets)
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 2 Tbsp Olive Oil
  • 1/4 Tahini
  • 1 Lemon (Juice)
  • 3 Endive (Leaves Separated)
  • 2 Tbsp Pomegranate Molasses
  • 1/4 Cup Walnuts (Chopped)
  • 2 Tbsp Fresh Parsley (Chopped)


  1. Preheat the oven to 400°F. Prepare the ingredients as described above. 
  2. Spread the cauliflower florets onto a baking sheet and drizzle the oil over them. Season with the salt, pepper and garlic powder.  Place in the oven for 25-30 minutes or until brown, flipping halfway through for even browning. 
  3. While the cauliflower roasts, make the tahini sauce. In a small bowl, add the tahini and the lemon juice. Stir until smooth. Also, lay out the endive leaves for easy filling. 
  4. Once the cauliflower is browned on all sides, pour the tahini sauce on top and stir to combine. 
  5. Spoon the cauliflower mixture into each “boat”, then top with a few chopped walnuts and a drizzle of pomegranate molasses
  6. Finally garnish with chopped parsley and enjoy!
  7. Leftovers can be refrigerated for up to 3-4 days.


  • The equipment listed above contains affiliate links to products that we personally use, love, and recommend!

Keywords: Tahini Cauliflower Endive Boats, Endive Boat Recipe, Vegan Appetizer Recipe