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Chocolate Overnight Oats with Poached Pear, Pomegranate & Pistachios

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Thick-cut cauliflower steaks roasted until golden and tender, finished with a creamy tahini drizzle, fresh herbs, and juicy pomegranate seeds—an elegant, plant-based dish that bursts with color and flavor.

Ingredients

Scale
  • 1 large head cauliflower
  • 2 tablespoons olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper, to taste
  • ¼ cup tahini
  • 2 tablespoons lemon juice
  • 1 tablespoon maple syrup or honey
  • 2 tablespoons warm water (more if needed)
  • Salt, to taste
  • ¼ cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
  2. Remove outer leaves from cauliflower and trim the stem, keeping the core intact. Slice cauliflower into ¾-inch thick steaks.
  3. Arrange on the baking sheet and brush both sides with olive oil. Season with garlic powder, smoked paprika, salt, and pepper.
  4. Roast for 25–30 minutes, flipping halfway through, until golden and tender with crisp edges.
  5. In a small bowl, whisk together tahini, lemon juice, maple syrup, warm water, and salt until smooth and pourable.
  6. Drizzle tahini sauce over roasted cauliflower steaks. Top with pomegranate seeds and fresh parsley.
  7. Serve warm as a main or side dish.

Notes

  • Use a very sharp knife to ensure clean, even cauliflower steaks.
  • Leftover smaller florets can be roasted alongside the steaks.
  • Add a pinch of cumin or coriander to the tahini sauce for extra depth.

Nutrition

Keywords: roasted cauliflower steaks, tahini sauce, vegan main dish, pomegranate topping, plant-based meal

Find it online: https://epicrecipebox.com/chocolate-overnight-oats-with-poached-pear-pomegranate-pistachios/