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In case you’re on the lookout for the very best roasted cauliflower recipe with a Mediterranean twist, this recipe is for you, my pal.
This dish is full of vibrant flavors and textures! You’ve bought the cauliflower, roasted till charred and golden with a kick of cumin, turmeric, and smoked paprika. Then, it’s layered with a velvety lemon tahini sauce (virtually like a cream) — belief me, the preserved lemon right here is the key game-changer. In case you don’t have preserved lemons, I’ve bought a simple different, however the distinctive style is what makes this dish just a little further particular.
There’s additionally a honey-lemon dressing for a candy, tangy distinction, and don’t overlook these toasted almonds—they add a smoky crunch that ties every little thing collectively.
Whether or not you’re serving this as a aspect with grilled meats or as a primary dish with some chickpeas and pita, this roasted cauliflower will certainly impress. It’s bought all the precise Mediterranean and Center Japanese-inspired flavors and might simply go from weeknight dinner to a elaborate occasion plate. Take pleasure in!
👩🍳 For extra flavorful aspect dishes, strive my maple glazed carrots, French-style inexperienced beans, vibrant Persian salad, butter beans saganaki, Greek-roasted potatoes, or candy potato salad with pickled onions.
What You’ll Want
Here’s what you’ll want for this roasted cauliflower recipe. Discover the complete measurements within the recipe card under.
- Cauliflower: Roasted with olive oil, cumin, turmeric, and smoked paprika for that earthy, heat taste and crispy edges.
- Tahini lemon sauce: Tahini, Greek yogurt, minced garlic, and preserved lemon (swap with lemon zest and juice if wanted) for a nutty, creamy sauce with a tangy punch. You will get preserved lemon in main supermarkets, deli shops, and on-line (like this one for instance).
- Honey lemon dressing: A easy mixture of olive oil, honey, and lemon juice for an additional layer of sweetness and acidity. Easy however important!
- Toasted Almonds: Provides a smoky, nutty crunch. Could be swapped with pine nuts or pumpkin seeds in case you’re feeling adventurous.
- Garnish: Charred lemon slices (non-obligatory) and herbs like coriander or parsley for that recent, vibrant end.
How To Make Roasted Cauliflower
Listed here are some useful step-by-step photographs of easy methods to make roasted cauliflower with lemon tahini sauce. Discover the complete recipe and dietary data under.
- Preheat the oven to 425°F (220°C).
- Put together the cauliflower by breaking it into florets. Toss with olive oil, cumin, turmeric, smoked paprika, salt, and pepper.
- Roast the cauliflower on a baking sheet for 25 minutes till charred and tender.
- Toast almonds in a pan over medium warmth for about 7-8 minutes.
- Whisk collectively olive oil, honey, and lemon juice to make the dressing for the end.
- Make the creamy tahini lemon sauce by mixing tahini, yogurt, preserved lemon, garlic, and water till easy.
- Assemble: Unfold the tahini cream on a platter, pile the roasted cauliflower on high, drizzle with the lemon honey dressing, and high with toasted almonds and charred lemon slices.
- Garnish with recent parsley or cilantro (coriander).
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Recipe Suggestions
- Preserved lemon substitute: In case you don’t have preserved lemons, use 1 tsp of lemon zest and 1 tbsp lemon juice. It’s not fairly the identical, however it’ll nonetheless be scrumptious!
- For even roasting, ensure that the cauliflower florets are unfold out in a single layer and never overcrowded on the baking tray. Additionally, ensure that the oven is sweet and scorching earlier than you pop the tray in.
- In case you’re out of almonds, strive utilizing sunflower seeds or pine nuts—something so as to add a little bit of texture.
Serving Options
Serve this roasted cauliflower with grilled meats like steak or hen (or my baked salmon) for a hearty meal. It additionally pairs fantastically with quinoa, couscous, or a easy inexperienced salad. If you wish to make it a vegetarian primary, add chickpeas and heat pita (and why not make my Persian salad whilst you’re at it).
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That is the very best roasted cauliflower I’ve ever made. It’s creamy, nutty, crunchy, and completely charred—loaded with flavors from the Center East and Mediterranean and comes with lemon tahini sauce and honey drizzle.
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Preheat your oven: to 220°C (425°F).
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Put together the cauliflower: Break the cauliflower into florets, slicing any massive items into 2-3 smaller florets. Grease a baking tray with just a little olive oil and place the cauliflower items on it. Drizzle with 2 tablespoons of olive oil, rubbing it evenly over the cauliflower. Season with salt, pepper, cumin, turmeric, and smoked paprika. Toss to coat the cauliflower totally with the spices.
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Roast the cauliflower: Unfold the cauliflower items in a single layer on the baking sheet. Roast for 25 minutes, or till the cauliflower is golden brown and crispy on the edges.
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Toast the almonds: Add the slivered almonds to a small frying pan and cook dinner over medium-high warmth for about 7-8 minutes, stirring regularly till they’re golden brown and barely toasted.
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Put together the Tahini Lemon Cream: Whereas the cauliflower is roasting, make the tahini lemon sauce. Chop the preserved lemon and garlic, and add them to a deep bowl together with tahini, yogurt, ⅓ teaspoon of salt, and 1 tablespoon of water. Use an immersion blender to puree the combination till easy. Add 2-3 extra tablespoons of water to skinny out the sauce if wanted. (You can too use a meals processor or a small blender. If neither is out there, finely chop the preserved lemon and mince the garlic, then whisk every little thing by hand utilizing a fork or whisk.)
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Different if no preserved lemon is out there: Use 1 teaspoon of lemon zest and 1 tablespoon of lemon juice.
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Make the lemon honey dressing: In a small bowl, whisk collectively 1 tablespoon of olive oil, 2 tablespoons of honey, and 1.5 tablespoons of lemon juice. Put aside.
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For garnish (non-obligatory): Add 4 lemon slices to a scorching frying pan drizzled with just a little oil. Pan-fry for 3-4 minutes on either side till barely charred.
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Assemble the dish: Unfold the tahini lemon cream on a big serving platter. Switch the roasted cauliflower on high. Drizzle evenly with the lemon honey dressing. Prime with toasted slivered almonds and charred lemon slices. Garnish with recent herbs like parsley or cilantro (coriander).
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Serve: Benefit from the cauliflower heat as a aspect dish or a light-weight primary course. It pairs nicely with a easy inexperienced salad or heat pita bread on the aspect.
- Storage ideas: Retailer leftovers in an hermetic container within the fridge for as much as 3 days. The sauce will thicken because it sits, so simply stir in a splash of water to loosen it up earlier than serving. Sadly, this dish doesn’t freeze nicely as a result of yogurt within the sauce.
- Can I make this forward? Sure! Roast the cauliflower and make the sauce prematurely, however wait to assemble till simply earlier than serving so the cauliflower stays crispy.
- What if I can’t discover preserved lemons? No worries! Use lemon zest and juice as an alternative for an easier, extra accessible choice.
- Is there a nut-free choice? Swap the almonds for toasted sunflower or pumpkin seeds for a nut-free crunch.
Energy: 186kcal | Carbohydrates: 14g | Protein: 6g | Fats: 13g | Saturated Fats: 2g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 8g | Trans Fats: 0.003g | Ldl cholesterol: 1mg | Sodium: 555mg | Potassium: 407mg | Fiber: 3g | Sugar: 9g | Vitamin A: 174IU | Vitamin C: 48mg | Calcium: 70mg | Iron: 1mg