1 head of cauliflower, leaves removed and stalk trimmed
1-2 tbsp coconut oil, room temperature
2 cloves garlic, minced
1 tsp chili powder
1/4 tsp ground cumin
1 tsp smoked paprika
1-2 tsp freshly squeezed lemon juice
1 Tbsp fresh thyme leaves
3 large tomatoes, seeded and diced
2 Tbsp pomegranate seeds
Preheat oven to 350 degrees F.
In a small bowl, stir together coconut oil, garlic, chili powder, cumin, paprika, and lemon juice until it forms a wet paste.
Rub the spice paste all over the top of the cauliflower head.
Place the cauliflower heat in a cast-iron skillet and cover with aluminum foil.
Bake for 1 hour to 1 1/2 hours until cooked through. A knife should stick through the cauliflower easily.
Add cauliflower head to serving dish. Top with tomatoes, thyme leaves, and pomegranate seeds. Serve immediately.