Roasted Cauliflower Lemon Herb Tahini (Printable)
Tender roasted cauliflower topped with a zesty, creamy lemon-herb tahini drizzle for a quick plant-based meal.
# List of ingredients:
→ For the Roasted Cauliflower
01 - 1 large head cauliflower, cut into florets
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon black pepper
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon smoked paprika
→ For the Lemon Herb Tahini Drizzle
07 - 1/3 cup tahini (sesame paste)
08 - 3 tablespoons fresh lemon juice
09 - 2 tablespoons water (plus more as needed)
10 - 1 clove garlic, finely minced
11 - 2 tablespoons fresh parsley, finely chopped
12 - 1 tablespoon fresh dill, finely chopped
13 - 1/2 teaspoon sea salt
14 - Zest of 1 lemon
→ Garnish
15 - 2 tablespoons toasted pine nuts (optional)
16 - Extra chopped parsley
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the cauliflower florets with olive oil, salt, pepper, cumin, and smoked paprika until evenly coated.
03 - Spread the cauliflower in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, turning halfway, until golden and tender.
04 - In a small bowl, whisk together tahini, lemon juice, water, garlic, parsley, dill, salt, and lemon zest. Add more water, 1 teaspoon at a time, to reach a pourable consistency.
05 - Arrange the roasted cauliflower on a serving platter. Drizzle generously with the lemon herb tahini sauce. Garnish with toasted pine nuts and extra parsley if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- The smoky spices and creamy tahini create a flavor combination that tastes surprisingly indulgent for a vegetable dish.
- It works effortlessly as a quick weeknight side or a centerpiece for a casual plant based gathering.
02 -
- Tahini seizes up and gets terribly thick when it hits cold liquids, so use room temperature water and lemon juice to keep it smooth.
- Crowding the pan will steam the vegetables instead of roasting them, so use two baking sheets if necessary.
03 -
- Always taste your tahini before making the sauce, as some brands are much more bitter than others.
- Drying the washed cauliflower florets completely with a towel is the ultimate secret to getting them perfectly crispy.