Description
Elegant roasted cauliflower infused with turmeric and spices, topped with tahini sauce, toasted nuts, and fresh herbs.
Ingredients
Scale
- 1 large head cauliflower, cut into even florets (about 1½–2 inches)
- 3 tbsp extra-virgin olive oil
- 1½ tsp ground turmeric
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¾ tsp kosher salt
- ¼ tsp freshly ground black pepper
- 2 garlic cloves, finely minced
- 3 tbsp tahini, stirred until smooth
- 2 tbsp fresh lemon juice
- 1–2 tbsp warm water, to thin
- Pinch of fine sea salt
- 2 tbsp toasted pine nuts or chopped almonds
- 2 tbsp fresh parsley or cilantro, finely chopped
- Zest of ½ lemon
- Flaky sea salt for finishing
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment and arrange florets in a single layer.
- Whisk olive oil, turmeric, cumin, smoked paprika, kosher salt, black pepper, and minced garlic in a bowl until a paste forms. Toss the florets until coated.
- Spread florets on the baking sheet, cut side down where possible. Roast for 25–30 minutes, turning once at 15–18 minutes.
- While the cauliflower roasts, whisk tahini, lemon juice, warm water, and a pinch of salt until smooth.
- Transfer roasted cauliflower to a warm platter. Drizzle with tahini, and finish with toasted nuts, herbs, lemon zest, and flaky sea salt.
Notes
Ensure florets are cut evenly for uniform roasting. For a richer flavor, consider using browned butter instead of olive oil.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg