Description
A gorgeous vegan appetizer with delicious Middle Eastern flavor. These Tahini Cauliflower Endive Boats with pomegranate molasses are a perfect finger food!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F. Prepare the ingredients as described above.
- 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.
- 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.
- Once the cauliflower is browned on all sides, pour the tahini sauce on top and stir to combine.
- Spoon the cauliflower mixture into each “boat”, then top with a few chopped walnuts and a drizzle of pomegranate molasses.
- Finally garnish with chopped parsley and enjoy!
- Leftovers can be refrigerated for up to 3-4 days.
Notes
- 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
