Roasted Cauliflower with Cilantro Mint Sauce, Pomegranate, and Toasted Pine Nuts

For the cauliflower: Season cauliflower with olive oil, salt, pepper, and cumin. Roast at 400°F for 15-20 minutes. 

For the green sauce: Blend 1/2 cup Greek yogurt, 1/4 cup tahini, one jalapeño (with or without the seeds), a handful of cilantro, 1/4 cup fresh mint, the juice of 2 limes, and salt to taste. Blend until smooth. 

Assemble: Top the roasted cauliflower with the green sauce, then sprinkle with pomegranate arils and toasted pine nuts. Enjoy!