Crispy Cauliflower with Tahini (Print Version)
# Ingredients:
→ Cauliflower Flavoring
01 -
1 big cauliflower head (roughly 2 to 2.5 pounds)
02 -
2 tablespoons of olive oil
03 -
1 teaspoon cumin powder
04 -
1/2 tsp smoked paprika
05 -
1/4 tsp turmeric powder
06 -
Pinch of salt and black pepper
→ Tahini Drizzle
07 -
Half a cup of tahini
08 -
2 tablespoons freshly squeezed lemon juice
09 -
1 minced garlic clove
10 -
1/4 tsp of salt
11 -
3 to 4 tablespoons of water, to reach your desired texture
# Instructions:
01 -
Set your oven to 425°F (220°C) and get a baking sheet ready with parchment paper or a silicone mat
02 -
Slice the cauliflower into small, even pieces so it cooks evenly during roasting
03 -
Take a large bowl and toss the cauliflower florets with olive oil, turmeric, cumin, paprika, a sprinkle of salt, and some pepper until the pieces are evenly coated
04 -
Lay the seasoned cauliflower evenly on the lined tray, ensuring the pieces don't crowd each other
05 -
Pop the tray in the oven and roast for 25 minutes, flipping halfway, until edges are crispy and golden
06 -
As the cauliflower roasts, stir tahini, lemon juice, chopped garlic, and salt in a small bowl. Mix in water, one tablespoon at a time, until the sauce is smooth and pourable
07 -
Move the roasted cauliflower onto a serving plate. Pour the creamy tahini sauce over it
# Notes:
01 -
For a fresh touch, sprinkle chopped parsley or cilantro on top before digging in
02 -
You can make the tahini drizzle ahead of time and keep it in the fridge for a week
03 -
Like it spicy? Toss in some cayenne pepper before roasting