Brazilian recipe
Roasted Cauliflower with Creamy Tahini Dressing
A delicious and wholesome roasted cauliflower recipe featuring a crisp texture and a zesty tahini-lemon dressing. Perfect as a side dish or a light vegetarian main.
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Ingredients
1 medium head of cauliflower
2 tablespoons extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
60 ml tahini (sesame paste)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove
60 ml filtered water
Sea salt to taste (for the dressing)
2 tablespoons extra virgin olive oil
Sea salt to taste
Freshly cracked black pepper to taste
60 ml tahini (sesame paste)
2 tablespoons freshly squeezed lemon juice
1 small garlic clove
60 ml filtered water
Sea salt to taste (for the dressing)
Where to find ingredients
Find cauliflower and fresh produce in the vegetable aisle of supermarkets like Dunnes Stores or Tesco. Tahini can be found in the world food or health food section of major supermarkets, or at local independent ethnic grocers.
Preparation method
- Preheat your oven to 220°C.
- Prepare the cauliflower by removing the outer leaves and trimming the base of the stalk.
- Cut the cauliflower into evenly sized florets.
- Rinse the florets under cold running water and drain thoroughly using a colander.
- Pat the florets completely dry with a clean tea towel or kitchen paper to ensure they roast rather than steam.
- Place the cauliflower florets into a large baking tray.
- Drizzle the extra virgin olive oil over the florets.
- Season generously with sea salt and black pepper.
- Toss the florets by hand to ensure they are evenly coated in the oil and seasoning.
- Spread the florets across the tray in a single layer, ensuring they are not overcrowded.
- Roast in the oven for 20 minutes.
- Turn the florets halfway through the cooking time to ensure they brown evenly on all sides.
- While the cauliflower is roasting, prepare the dressing.
- Peel the garlic clove.
- In a small bowl or mortar, crush the garlic with a pinch of salt until it forms a smooth paste.
- Whisk the tahini and lemon juice into the garlic paste.
- Stir well until the mixture begins to combine and thicken.
- Gradually whisk in the filtered water, a little at a time, until you reach your desired creamy, pourable consistency.
- Taste and adjust the seasoning with extra salt if needed.
- Serve the roasted cauliflower while hot, drizzled with or accompanied by the tahini dressing.
Observations
Turn humble cauliflower into a standout dish with this roasting method and a vibrant, aromatic tahini sauce. The key to achieving that perfect golden-brown caramelization is ensuring the florets are completely dry before they hit the oven. This technique coaxes out the vegetable's natural sweetness, which creates a wonderful contrast against the nutty richness of the sesame paste.
Whether you are looking for a nutritious side to serve alongside roasted meats or fish, or a light plant-based main, this dish delivers every time. It is straightforward to prepare and guaranteed to impress with its depth of flavour.
Whether you are looking for a nutritious side to serve alongside roasted meats or fish, or a light plant-based main, this dish delivers every time. It is straightforward to prepare and guaranteed to impress with its depth of flavour.
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