Step 1: Preheat oven to 375 degrees F.
Step 2: In a food processor combine first 4 ingredients (-garlic) and process until smooth. Add the water, 1 tablespoon at a time, until mixture is consistency of a creamy salad dressing. Add 1/4 teaspoon salt and pulse to combine.
Step 3: Heat a large skillet over medium heat. Add oil and swirl to coat. Add cauliflower and cook 10 minutes or until lightly browned, stirring occasionally. Place cauliflower on a jelly-roll pan lined with foil. Roast for 15-20 minutes or until tender, turning once. Sprinkle with remaining 1/4 teaspoon salt and pepper. Add pomegranate arils; toss to combine. Serve with tahini mixture.
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