Vvivi_verde
Roasted Cauliflower with Tahini
Whole cauliflower roasted in the oven until charred and tender, served over a pool of lemon-tahini. Middle Eastern pantry, zero effort.
VeganVegetarianMediterranean
021 taste tests1 tweaks
2 tweaks·Latest: Replace za'atar with chaat masala. Tamarind chutney and mint chutney instead of tahini sauce.
NameLast tweakUpdated
roasted-cauliflower
2mo agoingredients.json
2mo agoinstructions.md
2mo agoREADME.md
Roasted Cauliflower with Chaat Masala
Indian chaat masala replaces za'atar. Tamarind chutney and mint instead of tahini. Completely different but equally correct.
VeganIndianVegetarianDinner
ingredients.json
4 servings
- 1 large headCauliflower
- 5 tbspOlive oil
- 120 gTahini
- 2 juicedLemon
- 1 cloveGarlic, grated
- 1 tspSmoked paprika
- 30 gPine nuts, toasted
- 1 handfulFresh parsley, chopped
- 2 tspZa'atar
instructions.md
- 1
Preheat oven to 210C. Remove outer leaves from cauliflower. Make a few incisions into the core.
- 2
Rub cauliflower all over with 3 tbsp olive oil, salt, paprika, and za'atar.
- 3
Place in a baking dish, cover with foil. Roast 45 minutes. Remove foil, roast 20-25 more minutes until charred in spots.
- 4
Make tahini sauce: whisk tahini, lemon juice, garlic, and enough cold water to reach a pourable consistency. Season.
- 5
Pour tahini sauce on a serving platter. Place whole cauliflower on top.
- 6
Scatter toasted pine nuts and parsley over. Drizzle remaining olive oil. Serve at the table for people to break into.
⚡macros.jsonper serving · 4 servings
290kcalCalories
10gProtein
24gCarbs
18gFat
7gFiber
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