Roasted Cauliflower with Tahini
Deeply caramelized cauliflower florets roasted with cumin and smoked paprika, then drizzled with a creamy tahini-lemon sauce and topped with fresh parsley and pine nuts.
Ingredients
- 1 head cauliflower, cut in florets
- 3 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/4 cup tahini (sesame paste)
- 2 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- 2-3 tbsp cold water
- 2 tbsp pine nuts, toasted
- 2 tbsp fresh flat-leaf parsley, chopped
Instructions
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1
Preheat oven to 450°F (230°C). Line a large baking sheet with parchment.
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2
Toss 1 head cut in florets cauliflower with 3 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 1 tsp kosher salt until evenly coated. Spread in a single layer on the prepared sheet.
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3
Roast for 25-30 minutes, flipping once halfway, until the florets are deeply caramelized and tender.
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4
While the cauliflower roasts, whisk together 1/4 cup tahini (sesame paste), 2 tbsp fresh lemon juice, 1 clove minced garlic clove, and enough 2-3 tbsp cold water to make a pourable, creamy sauce.
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5
Arrange roasted cauliflower on a platter. Drizzle generously with the tahini sauce. Scatter 2 tbsp toasted pine nuts and 2 tbsp chopped fresh flat-leaf parsley over the top. Serve immediately.