If you’re serving up a vegetarian side, don’t settle for boring. Take it up a notch with this easy recipe! Cauliflower is the perfect vegetable to serve in the fall — and roasting it brings out its nutty and sweet flavour. It is typically mild in taste and can use some spices to jazz it up. In this recipe, it’s marinated in olive oil and warm Middle Eastern spices, then roasted to perfection. The key to roasting cauliflower is to use a high temperature so the outside can caramelize, while still maintaining a bit of a bite. But we’re not done yet. Serve this cauliflower with a luxurious drizzle of tahini sauce and garnish with parsley, cilantro or flaked almonds. Then just watch it disappear off the plate.
Middle Eastern Roasted Cauliflower With Tahini
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
1 large head of cauliflower or 2 small ones (roughly 600g without stems)
4 Tbsp extra virgin olive oil
1 ½ tsp onion powder
1 tsp cumin powder
½ tsp chilli powder
½ tsp salt + more per preference
½ cup tahini paste
3 Tbsp lemon juice
¼ tsp salt
1 small garlic clove, crushed
5-7 Tbsp water, per preference
Handful of parsley or cilantro (optional)
Flaked almonds (optional)
1. Preheat oven to 425°F. Wash the cauliflower and pat dry using a paper towel. Trim off the ends and green stems. Cut into florets.
2. Prepare the marinade by mixing together the olive oil, onion powder, cumin powder, chilli powder and salt.
3. On a large sheet pan, toss the cauliflower with the marinade ensuring they are well coated. Do not overcrowd them on the pan. Bake for approximately 30 minutes or until they are caramelized. Toss around halfway through baking time.
4. Meanwhile prepare the tahini drizzle by mixing together the tahini, lemon juice, salt and garlic. Whisk everything together using a fork. The tahini will thicken a lot and seize up and it will seem like it is ruined. However, keep whisking and gradually add water a few Tbsp at a time, until it becomes smooth again. Adjust the thickness of the sauce to your preference by adding more or less water.
5. Take the cauliflower out of the oven and taste for salt. Add more if required while they are hot. Toss in lemon juice if you desire. Serve the cauliflower with the tahini sauce drizzled on top. Garnish with parsley, cilantro or almonds if using.
Like Amina’s Middle Eastern roasted cauliflower recipe? Try her curried roasted Brussels sprouts.