Brazilian recipe
Roasted Cauliflower with Easy Tahini Dressing
A delicious and nutritious roasted cauliflower recipe with a crispy texture and a creamy, zesty lemon-tahini sauce. Perfect as a side or light main.
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Ingredients
1 medium cauliflower
2 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (60ml) tahini (sesame seed paste)
2 tbsp fresh lemon juice
1 small garlic clove
1/4 cup (60ml) filtered water
Salt to taste (for the dressing)
2 tbsp extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup (60ml) tahini (sesame seed paste)
2 tbsp fresh lemon juice
1 small garlic clove
1/4 cup (60ml) filtered water
Salt to taste (for the dressing)
Where to find ingredients
Find cauliflower in the fresh produce aisle. Tahini is available in the world foods section or near the nut butters in major supermarkets. Use standard store cupboard staples for oil, garlic, and seasoning.
Preparation method
- Preheat the oven to 220°C (200°C fan/gas mark 7).
- Prepare the cauliflower by removing the outer leaves and the base of the stalk.
- Cut the cauliflower into evenly sized florets.
- Wash the florets under cold running water and drain them well in a colander.
- Pat the florets completely dry with a clean tea towel or kitchen paper to ensure they roast rather than steam.
- Arrange the cauliflower florets in a large roasting tin.
- Drizzle with the olive oil.
- Season with salt and black pepper to taste.
- Toss the florets with your hands to ensure they are evenly coated in the seasoning.
- Spread the florets out on the tin in a single layer, ensuring they are not overcrowded.
- Roast for 20 minutes.
- Turn the florets halfway through the cooking time to ensure they brown evenly.
- While the cauliflower is roasting, prepare the dressing.
- Peel the garlic clove.
- Using a pestle and mortar, crush the garlic with a pinch of salt until it forms a smooth paste.
- Add the tahini and lemon juice to the garlic paste.
- Whisk or stir well until combined.
- Gradually add the water, stirring continuously until you reach a creamy, pourable consistency.
- Taste and adjust the salt if necessary.
- Serve the roasted cauliflower warm, drizzled with the tahini dressing.
Observations
Transform humble cauliflower into a stunning dish with this roasted method and an aromatic tahini sauce. The secret to achieving perfectly golden, caramelised cauliflower is ensuring it is thoroughly dry before roasting. This technique intensifies the vegetable's natural sweetness, creating a beautiful contrast with the richness of the sesame-based sauce. Ideal for those looking for a healthy, flavourful option, this recipe is highly versatile, working well as a side dish for meat or fish, or as a light vegetarian main. The preparation is straightforward, and the result is truly impressive.
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