The first step towards making this recipe for baked cauliflower wings is to preheat the oven to 180° then prepare the cauliflower by cutting it into bite-size wings/florets. Then place these on a baking tray, lightly salt and oil.
Bake for 30-40 minutes at 180ºC (fan-assisted oven) and turn halfway. The florets are ready when they become golden brown. You may have to bake them longer, depending on your oven. To make this process faster, it is possible to first half-boil ( par-boil) them and then bake them.
To prepare the tahini dressing, mix all the ingredients until thoroughly combines and set aside.
Prepare the pomegranate seeds and toast the pine nuts in a frying pan with a bit of oil.
When the cauliflower florets are ready, serve immediately and top with the pomegranate and pine nuts. Serve the dressing alongside or drizzle over top. Enjoy!