Roasted Cauliflower with Tahini
Roasted cauliflower florets dressed in creamy tahini sauce with garlic, lemon, and warm cumin spice, finished with fresh parsley.
1piece
45ml
1tsp
1tsp
0.5tsp
2clove
80g
2piece
60ml
15g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 45ml | — | — | |
| 3 | | 1tsp | — | — | |
| 4 | | 1tsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 2clove | — | — | |
| 7 | | 80g | — | — | |
| 8 | | 2piece | — | — | |
| 9 | | 60ml | — | — | |
| 10 | | 15g | — | — |
Heat the oven to 220 °C.
Set the cauliflower on the chopping board.
Cauliflower · 1 piece
Cut away the outer leaves and trim the base of the stalk so the cauliflower sits flat.
Cut the cauliflower through the core into large, even florets roughly 4 cm across, so each piece has a flat face that will caramelise against the tray.
Tip the florets into the large bowl.
Pour the olive oil over the florets.
Extra-virgin olive oil · 45 ml
Add the ground cumin to the bowl.
Ground cumin · 1 tspAdd the salt to the bowl.
Salt · 0.75 tspAdd the black pepper to the bowl.
Ground black pepper · 0.5 tspToss everything together firmly with tongs until every floret is evenly coated in oil and spice.
Spread the florets cut-side down in a single layer across the baking tray, leaving a little space between them so they roast rather than steam.
Slide the tray into the oven.
Roast until the florets are deeply golden and charred at the edges and tender all the way through, about 25 minutes, flipping once halfway through with a spatula.
Pull the tray from the oven using oven gloves and set it on the counter.
Place the garlic cloves on the chopping board.
Garlic · 2 cloveCrush each clove with the flat of the knife to loosen the skin, then peel it away.
Mince the peeled cloves as finely as you can, rocking the knife back and forth until the garlic is a fine paste.
Spoon the tahini into the small bowl.
Tahini · 80 g
Scrape the minced garlic into the bowl with the tahini.
Halve the lemons on the chopping board, ready to juice.
Lemon · 2 pieceSqueeze the juice of both lemons through a citrus juicer directly into the bowl, catching any pips.
Add a pinch of salt to the tahini mixture.
Salt · 0.25 tspWhisk the tahini, garlic, lemon juice and salt together — the mixture will seize and turn thick and pale.
Add the cold water to the bowl, a little at a time.
Water · 60 mlWhisk vigorously until the sauce loosens into a smooth, creamy, pourable consistency.
Spoon the tahini sauce onto the serving platter and use the back of the spoon to spread it into a broad pool.
Lift the roasted florets on top of the sauce, piling them so the charred faces show.
Pile the parsley on the chopping board.
Flat-leaf parsley · 15 gRoughly chop the parsley leaves and tender stalks.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 220 °C.⏱ 10 min |
| 2 | 1 piece | | Set the cauliflower on the chopping board.⏱ 5sResultCauliflower |
| 3 | Cauliflowerstep 2 | | Cut away the outer leaves and trim the base of the stalk so the cauliflower sits flat.⏱ 30sResultTrimmed cauliflower florets |
| 4 | Trimmed cauliflower floretsstep 3 | | Cut the cauliflower through the core into large, even florets roughly 4 cm across, so each piece has a flat face that will caramelise against the tray.⏱ 1 minResultCut cauliflower florets |
| 5 | Cut cauliflower floretsstep 4 | | Tip the florets into the large bowl.⏱ 10sResultCut cauliflower florets |
| 6 | 45 ml | | Pour the olive oil over the florets.⏱ 10sResultCut cauliflower florets and extra-virgin olive oil |
| 7 | 1 tsp | | Add the ground cumin to the bowl.⏱ 5sResultCut cauliflower florets and extra-virgin olive oil and ground cumin |
| 8 | 0.75 tsp | | Add the salt to the bowl.⏱ 5sResultCut cauliflower floret mixture |
| 9 | 0.5 tsp | | Add the black pepper to the bowl.⏱ 5sResultCut cauliflower floret mixture |
| 10 | — | | Toss everything together firmly with tongs until every floret is evenly coated in oil and spice.⏱ 20sResultSeasoned cauliflower florets |
| 11 | Seasoned cauliflower floretsstep 10 | | Spread the florets cut-side down in a single layer across the baking tray, leaving a little space between them so they roast rather than steam.⏱ 30sResultSeasoned cauliflower florets |
| 12 | — | | Slide the tray into the oven.⏱ 10sResultSeasoned cauliflower florets |
| 13 | — | | Roast until the florets are deeply golden and charred at the edges and tender all the way through, about 25 minutes, flipping once halfway through with a spatula.⏱ 25 minResultRoasted cauliflower florets |
| 14 | — | | Pull the tray from the oven using oven gloves and set it on the counter.⏱ 10sResultRoasted cauliflower floretsused in step 27 |
| 15 | 2 clove | | Place the garlic cloves on the chopping board.⏱ 5sResultGarlic |
| 16 | Garlicstep 15 | | Crush each clove with the flat of the knife to loosen the skin, then peel it away.⏱ 20sResultPeeled garlic cloves |
| 17 | Peeled garlic clovesstep 16 | | Mince the peeled cloves as finely as you can, rocking the knife back and forth until the garlic is a fine paste.⏱ 30sResultMinced garlicused in step 19 |
| 18 | 80 g | | Spoon the tahini into the small bowl.⏱ 5sResultTahini |
| 19 | Minced garlicstep 17 | | Scrape the minced garlic into the bowl with the tahini.⏱ 5sResultTahini and minced garlic |
| 20 | 2 piece | | Halve the lemons on the chopping board, ready to juice.⏱ 5s |
| 21 | — | | Squeeze the juice of both lemons through a citrus juicer directly into the bowl, catching any pips.⏱ 20sResultFreshly squeezed lemon juice |
| 22 | 0.25 tsp | | Add a pinch of salt to the tahini mixture.⏱ 5sResultFreshly squeezed lemon juice and salt |
| 23 | — | | Whisk the tahini, garlic, lemon juice and salt together — the mixture will seize and turn thick and pale.⏱ 20sResultThickened tahini sauce |
| 24 | 60 ml | | Add the cold water to the bowl, a little at a time.⏱ 5sResultThickened tahini sauce and water |
| 25 | — | | Whisk vigorously until the sauce loosens into a smooth, creamy, pourable consistency.⏱ 20sResultSmooth tahini sauce |
| 26 | Smooth tahini saucestep 25 | | Spoon the tahini sauce onto the serving platter and use the back of the spoon to spread it into a broad pool.⏱ 15sResultSmooth tahini sauce |
| 27 | Roasted cauliflower floretsstep 14 | Lift the roasted florets on top of the sauce, piling them so the charred faces show.⏱ 20sResultRoasted cauliflower florets and smooth tahini sauce | |
| 28 | 15 g | | Pile the parsley on the chopping board.⏱ 5sResultFlat-leaf parsley |
| 29 | Flat-leaf parsleystep 28 | | Roughly chop the parsley leaves and tender stalks.⏱ 20sResultRoughly chopped parsley |
| Total Time | 33 min | ||
- Scatter the chopped parsley over the cauliflower and bring the platter straight to the table.
| Nutrient | Per serving |
|---|---|
| 230kcal | |
| 4g | |
| 22g | |
| 3g | |
| 10g | |
| 1g | |
| 3g | |
| 605mg |
Roasted Cauliflower with Tahini
Roasted cauliflower florets dressed in creamy tahini sauce with garlic, lemon, and warm cumin spice, finished with fresh parsley.
What you’ll doYou will cut cauliflower into large florets, coat them in oil and spices, then roast them until deeply golden and charred. While they roast, you will make a tahini sauce by whisking together crushed garlic, lemon juice and tahini, loosening it with cold water. Finally you will spread the sauce on a platter, pile the roasted florets on top and scatter parsley over them.
Ingredients
- Cauliflower1 piece
- Extra-virgin olive oil45 ml
- Ground cumin1 tsp
- Salt1 tsp
- Ground black pepper0.5 tsp
- Garlic2 clove
- Tahini80 g
- Lemon2 piece
- Water60 ml
- Flat-leaf parsley15 g