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Roasted Cauliflower with Tahini and Herbs Recipe

Middle Eastern · Side dish · 40 min total

This roasted cauliflower is caramelized to perfection and drizzled with a creamy, tangy tahini sauce, then finished with fresh herbs and crunchy nuts for a stunning side dish or light main.

Ingredients

• 1 large head cauliflower, cut into florets
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons toasted pine nuts or slivered almonds

Instructions

1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss cauliflower florets with olive oil, salt, and pepper until evenly coated.
3. Spread cauliflower in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway, until golden brown and tender.
4. While cauliflower roasts, make the tahini sauce: In a small bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. If too thick, add more water 1 teaspoon at a time.
5. Transfer roasted cauliflower to a serving platter. Drizzle with tahini sauce, then sprinkle with parsley, cilantro, and pine nuts. Serve warm or at room temperature.

Tips

• For extra flavor, add a pinch of cumin or smoked paprika to the cauliflower before roasting.
• Leftover tahini sauce can be stored in the refrigerator for up to a week; stir before using.

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