Roasted Cauliflower with Lemon Herb Tahini (Printable)
Golden roasted cauliflower with creamy lemon herb tahini sauce
# List of ingredients:
→ Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1 teaspoon ground cumin
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Lemon Herb Tahini Sauce
08 - 1/3 cup tahini (sesame seed paste)
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra-virgin olive oil
11 - 2 tablespoons water, plus more as needed
12 - 1 small garlic clove, minced
13 - 1/2 teaspoon kosher salt
14 - 2 tablespoons chopped fresh parsley
15 - 1 tablespoon chopped fresh dill
16 - 1 teaspoon maple syrup (optional, for flavor balance)
→ For Serving
17 - 2 tablespoons toasted pine nuts (optional)
18 - Fresh parsley or dill, for garnish
# Steps:
01 - Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
02 - In a large mixing bowl, toss the cauliflower florets with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper until every piece is evenly coated.
03 - Spread the seasoned florets in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway through, until the edges are golden brown and the stems are fork-tender.
04 - While the cauliflower roasts, combine the tahini, lemon juice, extra-virgin olive oil, water, minced garlic, and salt in a medium bowl. Whisk until smooth and creamy, adding additional water one tablespoon at a time until the sauce reaches a pourable consistency.
05 - Fold in the chopped fresh parsley, dill, and maple syrup if using. Taste and adjust the seasoning as needed.
06 - Arrange the roasted cauliflower on a serving platter. Drizzle generously with the lemon herb tahini sauce. Garnish with toasted pine nuts and additional fresh herbs. Serve warm or at room temperature.
# Expert Advice:
01 -
- It converts even the most skeptical cauliflower haters at your table.
- The sauce doubles as a dip, a dressing, or something you eat off a spoon standing at the fridge at midnight.
02 -
- Tahini almost always seizes and looks ruined when you first add liquid, but if you keep whisking and adding water gradually it will suddenly turn smooth and creamy.
- Crowding the cauliflower on the pan will steam it instead of roasting it, so use two sheets if needed and give those florets room to breathe.
03 -
- Dry your cauliflower florets thoroughly with a clean towel after washing because excess moisture is the enemy of a good roast.
- Let the sauce rest for ten minutes before serving so the garlic and herbs have time to bloom into the tahini and round out the flavor.