Roasted Cauliflower Lemon Herb Tahini (Printable)
Golden spiced cauliflower florets with zesty lemon herb tahini drizzle
# List of ingredients:
→ For the 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 sea salt
06 - 1/4 teaspoon freshly ground black pepper
→ For the Lemon Herb Tahini Sauce
07 - 1/3 cup tahini (sesame paste)
08 - 1/4 cup warm water, plus more as needed
09 - 2 tablespoons freshly squeezed lemon juice
10 - 1 tablespoon extra virgin olive oil
11 - 1 small garlic clove, finely grated
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon chopped fresh dill
14 - 1/2 teaspoon sea salt
15 - Zest of 1 lemon
→ To Serve
16 - 2 tablespoons toasted pine nuts (optional)
17 - Extra chopped fresh herbs, for garnish
18 - Lemon wedges
# Steps:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, toss cauliflower florets with olive oil, ground cumin, smoked paprika, sea salt, and black pepper until evenly coated.
03 - Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and fork-tender.
04 - While the cauliflower roasts, whisk together tahini, warm water, lemon juice, olive oil, grated garlic, parsley, dill, sea salt, and lemon zest in a medium bowl. Add additional warm water as needed to reach a creamy, pourable consistency.
05 - Transfer the roasted cauliflower to a serving platter. Drizzle generously with the lemon herb tahini sauce. Top with toasted pine nuts and extra fresh herbs if desired, and serve with lemon wedges.
# Expert Advice:
01 -
- The spice blend on the cauliflower creates a caramelized crust that is genuinely addictive, even for people who think they do not like cauliflower.
- The lemon herb tahini sauce doubles as a dressing for grains, salads, or roasted vegetables all week long.
02 -
- Crowding the pan is the number one reason cauliflower steams instead of roasting, so use two sheets if needed and give those florets room to breathe.
- Tahini behaves unpredictably with liquid, so add water one tablespoon at a time and whisk patiently until it transforms from thick paste to pourable sauce.
03 -
- Cut the cauliflower florets with one flat side each so that flat edge makes direct contact with the pan and gets impossibly crispy.
- Taste the tahini sauce on a piece of roasted cauliflower rather than on its own because the combination tells you what the finished dish actually needs.