Irresistibly Tender Roasted Cauliflower with Tahini Sauce
This Roasted Cauliflower Tahini Sauce captures the essence of wholesome cooking—vegetarian, gluten-free, and utterly delicious.
Equipment
- Roasting Pan
- Mixing bowl
- Whisk
- Foil
Ingredients
For the Cauliflower
- 1 large head Cauliflower Select a fresh, firm cauliflower with tight white florets.
- 3 tbsp Olive Oil Enhances moisture during roasting; substitute with avocado oil if desired.
- 1 tsp Ground Cumin Adds warm, earthy notes.
- 1 tsp Smoked Paprika Infuses a subtle smokiness.
- 0.5 tsp Ground Turmeric Provides vibrant color and health benefits.
- 1.25 tsp Kosher Salt Elevates flavor; adjust to taste.
- 0.5 tsp Freshly Ground Black Pepper Offers a kick.
For the Tahini Sauce
- 1/3 cup Tahini The rich and creamy base of the sauce.
- 2 tbsp Fresh Lemon Juice Brings brightness and balances the sauce.
- 1 small clove Garlic Grated or minced; can be omitted.
- 2-4 tbsp Cold Water Adjusts the sauce's consistency.
- 2 tbsp Fresh Parsley Chopped; adds a fresh touch.
- 1 tbsp Toasted Sesame Seeds Optional but recommended for crunch.
- Pomegranate Seeds Optional garnish.
Instructions
Preparation Instructions
- Preheat the oven to 425°F (220°C).
- Trim the leaves of the cauliflower while keeping the core intact.
- In a bowl, mix olive oil, cumin, smoked paprika, turmeric, kosher salt, and black pepper.
- Rub the spice mixture all over the cauliflower.
- Place the cauliflower in a roasting pan and cover it with foil. Roast for 40 minutes.
- Remove the foil and roast for an additional 15-20 minutes until golden brown and tender.
- Whisk together tahini, lemon juice, olive oil, garlic, and a pinch of salt. Add cold water to reach desired consistency.
- Drizzle the roasted cauliflower with the tahini sauce. Garnish with parsley and sesame seeds.
Notes
For best results, allow the roasted cauliflower to cool slightly before slicing. Adjust spices as desired. Garnish with pomegranate seeds for a burst of color.