Roasted Cauliflower with Lemon Tahini Sauce is a delightful way to transform a humble vegetable into a mouthwatering dish. This recipe combines the nutty flavor of roasted cauliflower with a creamy, zesty sauce, making it a perfect addition to any meal.
Cauliflower is the star of the show here, offering a mild flavor that becomes sweet and nutty when roasted. Olive oil helps in roasting and adding a rich, fruity note. Salt and black pepper are essential for seasoning, enhancing the natural flavors. The tahini, a paste made from sesame seeds, provides a creamy, nutty base for the sauce. Fresh lemon juice adds a bright, tangy punch that balances the richness of the tahini. Garlic introduces depth and a subtle kick, while water adjusts the sauce's consistency. A hint of cumin powder brings warmth and earthiness. Finally, fresh parsley offers a pop of color and a herbal note.
This roasted cauliflower is fantastic as a side dish to grilled meats. It also pairs beautifully with a Mediterranean-inspired grain salad or served on a bed of fluffy quinoa for a complete meal. For a plant-based feast, serve alongside hummus and pita bread.
First, preheat your oven to 425°F (220°C). This ensures the cauliflower will roast to perfection, with a nice golden color. While the oven heats up, cut the cauliflower into florets. Try to keep them a similar size so they cook evenly. Place the florets in a large bowl and drizzle them with olive oil. Sprinkle with salt and black pepper, then toss everything together to ensure each piece is well coated.
Spread the seasoned cauliflower out on a baking sheet in a single layer. This is key for even roasting, as overcrowded pans lead to steaming rather than roasting. Pop the baking sheet into the oven and roast for 25-30 minutes. You'll know they're done when they turn golden brown and develop a crispy texture.
While the cauliflower is doing its thing in the oven, you can whip up the lemon tahini sauce. In a bowl, whisk together the tahini, fresh lemon juice, minced garlic, cumin powder, and water. The sauce should be smooth and pourable; if it’s too thick, add a little more water, one tablespoon at a time, until you reach the desired consistency.
Once the cauliflower is roasted to your liking, transfer it to a serving platter. Generously drizzle the lemon tahini sauce over the top. Finally, sprinkle with chopped fresh parsley for a finishing touch that adds both flavor and a splash of color.
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