Roasted Cauliflower With Spicy Tahini (Printable Version)
Golden cauliflower florets drizzled with creamy spicy tahini sauce for a flavorful Middle Eastern dish.
# Ingredient List:
→ Vegetables
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Spicy Tahini Sauce
05 - 1/3 cup tahini (sesame paste)
06 - 1 clove garlic, minced
07 - 2 tablespoons lemon juice (freshly squeezed)
08 - 1 tablespoon sriracha or other hot sauce
09 - 2-3 tablespoons water (as needed for thinning)
10 - 1/4 teaspoon smoked paprika
11 - 1/4 teaspoon ground cumin
12 - 1/4 teaspoon salt
→ Garnish
13 - 2 tablespoons chopped fresh parsley
14 - 1 tablespoon toasted sesame seeds
15 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss the cauliflower florets with olive oil, salt, and black pepper. Spread in a single layer on the prepared baking sheet.
03 - Roast for 25-30 minutes, turning once halfway through, until golden and tender.
04 - In a small bowl, whisk together the tahini, minced garlic, lemon juice, sriracha, smoked paprika, cumin, and salt. Add water gradually until the sauce is smooth and pourable.
05 - When the cauliflower is roasted, transfer to a serving platter. Drizzle generously with the spicy tahini sauce.
06 - Sprinkle with chopped parsley and toasted sesame seeds. Serve with lemon wedges on the side.
# Expert Advice:
01 -
- The way the spicy tahini transforms plain cauliflower into something crave-worthy
- Perfect for meal prep and actually tastes better the next day
02 -
- The tahini sauce will seize up at first before smoothing out, keep whisking and adding water
- Don't overcrowd the baking sheet or your cauliflower will steam instead of roast
03 -
- Let your tahini sauce sit for 10 minutes before serving to let flavors meld
- Cut florets roughly the same size so they finish roasting at the same time