Category: Side Dishes -

Roasted Cauliflower with Lemon Tahini     

Ingredients:
1 large head of cauliflower cut into florets
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
1 teaspoon cumin powder
½ teaspoon turmeric powder for color
1 teaspoon smoked paprika

Tahini Lemon Cream:
Zest and juice from 1 lemon
2 tablespoons light tahini
1/2 cup Greek yogurt
1 garlic clove minced
1/4 teaspoon salt
3-4 tablespoons water, as needed

Dressing:
1 tablespoon olive oil
2 tablespoons honey
juice of ½ lemon

Garnish:
Charred lemon slices
A handful of cilantro

Preparation:
Preheat to 425°F.

Toss cauliflower with olive oil, salt, pepper, cumin, turmeric, and smoked paprika. Spread the cauliflower pieces in a single layer on a greased baking sheet. Roast for 25 minutes, or until the cauliflower is golden brown and crispy at the edges.

While the cauliflower is roasting, combine lemon juice and zest, garlic, tahini, yogurt, salt, and 1 tablespoon of water. Use an immersion blender to puree the mixture until smooth. Add 2-3 more tablespoons of water to thin the sauce if needed.

In a small bowl, whisk together the dressing ingredients. Set aside.

Add 4 lemon slices to a hot frying pan drizzled with a little oil. Pan-fry for 3-4 minutes on each side until slightly charred.

Spread the tahini lemon cream on a large serving platter. Transfer the roasted cauliflower on top. Drizzle evenly with the lemon honey dressing. Top with charred lemon slices and garnish with cilantro.

Date added: 2025-07-16
Number of visits: 167