Cauliflower and Tahini (Print Version)
# Ingredients:
→ Cauliflower Seasoning
01 -
1 big cauliflower head (weighs about 2 to 2.5 lbs)
02 -
2 tablespoons of olive oil
03 -
1 teaspoon of cumin powder
04 -
1/2 teaspoon of smoked paprika
05 -
1/4 teaspoon of turmeric
06 -
Salt and pepper—just add till it tastes good
→ Tahini Sauce
07 -
1/2 cup of tahini paste
08 -
Juice from 2 tablespoons worth of lemons
09 -
1 clove of garlic, finely chopped
10 -
1/4 teaspoon of salt
11 -
3 to 4 tablespoons of water—add it to get the texture you want
# Instructions:
01 -
Turn your oven on and heat it up to 425°F (220°C). Lay out some parchment paper or use a silicone mat on a baking tray.
02 -
Cut the cauliflower into small, even pieces so they’ll all cook at the same pace.
03 -
In a big bowl, toss the cauliflower pieces with olive oil, cumin, smoked paprika, turmeric, salt, and black pepper until everything’s coated well.
04 -
Spread the seasoned cauliflower on the prepared tray in one layer, making sure the pieces don’t overcrowd each other.
05 -
Bake it for about 25 minutes, turning the cauliflower halfway, until you see it turn golden brown and crispy on the edges.
06 -
As the cauliflower roasts, stir tahini, lemon juice, minced garlic, and salt together in a small bowl. Stir water in bit by bit till the mix is smooth and runny enough.
07 -
Let the cauliflower cool a little before transferring to your dish. Finish by pouring the tahini sauce on top generously.
# Notes:
01 -
Chopped parsley or coriander on top makes it extra tasty before serving.
02 -
You can make the tahini sauce beforehand and keep it fresh in the fridge for about a week.
03 -
If you like things spicy, sprinkle a bit of cayenne pepper before roasting.