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Introduction
Roasted cauliflower with tahini drizzle is a perfect example of how Middle Eastern cuisine can turn simple ingredients into something extraordinary. This dish has its roots in Levantine cooking, where tahini, a paste made from ground sesame seeds, has been a staple for thousands of years. Originally, cauliflower was often fried in Middle Eastern cuisine, but as health-consciousness grew globally, roasting became a popular alternative. This version maintains all the flavor of the traditional preparation while offering a lighter, more nutritious option. It's a dish that beautifully bridges the gap between ancient culinary traditions and modern dietary preferences, proving that healthy eating can be both delicious and culturally rich.
Ingredients
• 1 large head cauliflower (about 2 pounds), cut into bite-sized florets
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 cup tahini paste
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 1 small clove garlic, minced
• 1/4 teaspoon sea salt
• 2 tablespoons chopped fresh parsley, for garnish
• 1 tablespoon toasted sesame seeds, for garnish
Step 1:
Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper or a silicone baking mat.
Step 2:
In a large mixing bowl, toss cauliflower florets with olive oil, kosher salt, black pepper, cumin, and smoked paprika until evenly coated.
Step 3:
Spread the seasoned cauliflower in a single layer on the prepared baking sheet. Roast for 20-25 minutes, stirring halfway through, until golden brown and crispy at the edges.
Step 4:
While the cauliflower is roasting, prepare the tahini drizzle. In a small bowl, whisk together tahini paste, lemon juice, water, minced garlic, and sea salt until smooth.
Step 5:
Once the cauliflower is done, transfer it to a serving platter. Drizzle with the tahini sauce, then sprinkle with chopped parsley and toasted sesame seeds.
Q: Can I use frozen cauliflower for this recipe?
A: Fresh cauliflower is recommended for the best texture and flavor. If using frozen, thaw and pat dry thoroughly before roasting, and expect a softer texture.
Q: Is there a substitute for tahini?
A: You can substitute almond butter or sunflower seed butter for tahini, though the flavor profile will change slightly.
Q: How can I make this dish vegan?
A: This recipe is already vegan as long as you use a tahini paste made from 100% sesame seeds with no added ingredients.
• For best results, choose a fresh, firm cauliflower with tightly packed florets and no brown spots.
• To make this recipe vegan, ensure your tahini paste is 100% sesame seeds with no added ingredients.
• For a nut-free version, substitute sunflower seed butter for the tahini.
• Adjust the consistency of the tahini drizzle by adding more water if needed.
• This dish is naturally gluten-free, dairy-free, and vegetarian.
• For a lower-sodium version, reduce or omit the added salt and use no-salt seasoning blends.
Serve immediately while the cauliflower is still warm and crispy. The tahini drizzle can be served on the side for guests to add as desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispiness.
Prepare the tahini drizzle while the cauliflower is roasting to maximize efficiency. Have all ingredients measured and ready before starting to cook.
- For extra crispy cauliflower, avoid overcrowding the baking sheet.
- If the tahini sauce is too thick, add water one teaspoon at a time until desired consistency is reached.
- To enhance flavor, toast the cumin seeds before grinding them for the seasoning.
For a spicy version, add 1/4 teaspoon of cayenne pepper to the seasoning mix. For a herb-infused variation, add 1 teaspoon of dried thyme or za'atar to the cauliflower before roasting.
Pair with a crisp white wine like Sauvignon Blanc or a light pilsner beer. Serve alongside grilled lamb or falafel for a complete Middle Eastern-inspired meal.
This dish is best made in fall and winter when cauliflower is in peak season, but can be enjoyed year-round.
This recipe contains sesame (tahini). It is free from gluten, dairy, nuts, eggs, and soy.
