Roasted Cauliflower with Tahini
Crispy-edged cauliflower florets tossed in warm spices, served with creamy tahini sauce and fresh herbs. A satisfying vegetarian main that tastes like the Mediterranean.
- Total time
- 35 min
- Servings
- 2
- Calories
- 342
- Protein
- 12g
Ingredients
- 1 medium (about 1.5 pounds) Cauliflower head, fresh
- 3 tablespoons Olive oil
- ¾ teaspoon Ground cumin
- ½ teaspoon Paprika (sweet or smoked)
- ¼ cup Tahini (sesame paste)
- 3 tablespoons Lemon juice, fresh
- 1 large Garlic clove, fresh
- ¼ cup Fresh parsley leaves
Instructions
- 1
Set the oven to 425°F and wait until the indicator light or beep tells you it has finished preheating, about 10 minutes.
- 2
Hold the cauliflower head with one hand and use a sharp knife to cut downward through the stem, dividing the head into two halves.
- 3
Place each cauliflower half cut-side down on the cutting board, then cut straight down into florets about 2 inches across at the widest point, leaving a short stem attached to each piece.
- 4
Mince the garlic clove until the pieces are smaller than a grain of rice — about the size of pencil-tip dots.
- 5
Chop the parsley leaves coarsely into pieces about the size of a pea, discarding any thick stems.
- 6
Pour 3 tablespoons of olive oil onto a large baking sheet and tilt it so the oil coats the entire surface evenly.
- 7
Place all the cauliflower florets on the oiled baking sheet in a single layer, leaving space between each piece so air can circulate.
- 8
Sprinkle the 0.75 teaspoon of cumin and 0.5 teaspoon of paprika over the cauliflower, then use your hands to toss and turn each floret until it is lightly coated with spices and oil.
- 9
Slide the baking sheet into the center of the preheated oven and roast for 20 minutes, then use tongs to flip each floret over so the uncooked side faces down.
- 10
Return the baking sheet to the oven and roast for another 12 to 15 minutes until the cauliflower is golden brown on both sides and tender when pierced with a fork.
- 11
While the cauliflower roasts, measure 0.25 cup of tahini into a small bowl and pour in 3 tablespoons of fresh lemon juice.
- 12
Add the minced garlic and a pinch of salt to the bowl, then whisk vigorously with a fork until the mixture is smooth and light in color, about 1 minute — it will look creamy and slightly thickened.
- 13
Slowly pour in 2 to 3 tablespoons of warm water while whisking constantly until the sauce reaches a pourable consistency, like thick yogurt.
- 14
Remove the baking sheet from the oven using oven mitts and place it on a heat-safe surface to cool for 2 minutes.
- 15
Divide the roasted cauliflower between two serving plates or bowls, arranging the florets in a pile in the center of each plate.
- 16
Drizzle about half of the tahini sauce over the cauliflower on each plate, pouring it in a thin stream from one edge to the other.
- 17
Scatter the chopped parsley over the top of each serving in a small mound, covering most of the sauce.
Tools you’ll need
- Oven
- Large baking sheet (18 by 13 inches)
- Sharp chef's knife
- Cutting board
- Small mixing bowl
- Fork or whisk
- Tongs
- Oven mitts
- Two serving plates or bowls
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