A delicious oven roasted side dish bursting with Levantine flavours.
See how simple it is to create this great-tasting dish below and don’t forget that you can always print it.
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Here you can find more of my recipes with cauliflower.
Roasted Cauliflower with Tahini
Servings: 8 People
Ingredients
- 2 Cauliflowers , trimmed and biggest part of their stem cut in order to create a flat base
- 100 ml Tahini , raw
- 30 ml Lemon Juice
- 1 tbsp Pomegranate molasses
- 70 ml Water
- 1 tbsp Sumac
- 1 tsp Zaatar
- 2 tbsp Caramelised onions , optional
- 2 tbsp Roasted Pine Nuts
- 6 tbsp EVOO , Extra Virgin Olive Oil
- ½ tsp Fine Sea Salt
- ½ tsp Coarse Sea Salt
Instructions
- Turn the oven to 200°C, air circulation, rack set to the middle.
- Take an oven proof dish and place the cauliflower heads in it, stem side down and drizzle with half the olive oil. Season with the coarse salt and bake in the oven for 45’. Halfway through, remove from the oven and drizzle with the remaining oil, rotate the dish for even baking and continue baking until crispy and golden brown. 5’ before removing from the oven add on top of the cauliflower heads the caramelised onions, return to the oven and aim for a bit of burning by turning on the grill elements. This will add extra flavour.
- In the meantime, make the sauce by adding in a bowl the tahini along with the lemon and ½ tsp of fine salt. Mix well and then slowly add the water. Mix well and if too thick add some water as you want the sauce to be creamy.
- Remove the cauliflower heads from the oven and place in the serving plate. Cut into wedges, while keeping their head shape, and drizzle the tahini sauce on top of them. Add on top the toasted pine nuts, season with the fine salt and sprinkle on top the sumac and zaatar.
