Roasted Cauliflower with Tahini (Print Version)
# Ingredients:
→ Cauliflower Seasoning
01 -
1 large head cauliflower (about 2-2.5 lbs)
02 -
2 tablespoons olive oil
03 -
1 teaspoon ground cumin
04 -
1/2 teaspoon smoked paprika
05 -
1/4 teaspoon ground turmeric
06 -
Salt and black pepper to taste
→ Tahini Sauce
07 -
1/2 cup tahini
08 -
2 tablespoons fresh lemon juice
09 -
1 clove garlic, minced
10 -
1/4 teaspoon salt
11 -
3-4 tablespoons water, for desired consistency
# Instructions:
01 -
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat
02 -
Cut the cauliflower into evenly-sized bite-sized florets to ensure consistent roasting
03 -
In a large bowl, combine the cauliflower florets with olive oil, cumin, smoked paprika, turmeric, salt, and black pepper, tossing until evenly coated
04 -
Spread the seasoned cauliflower in a single layer on your prepared baking sheet, giving the florets enough space to roast evenly
05 -
Roast for 25 minutes, flipping the florets halfway through, until they're golden brown with crispy edges
06 -
While the cauliflower roasts, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water until you achieve a creamy, pourable consistency
07 -
Let the cauliflower cool slightly, transfer to a serving dish, and drizzle generously with the tahini sauce
# Notes:
01 -
For extra flavor, garnish with fresh chopped parsley or coriander before serving
02 -
The tahini sauce can be prepared in advance and stored in the refrigerator for up to a week
03 -
Add a pinch of cayenne pepper before roasting if you enjoy some heat