Brazilian recipe
Easy Roasted Cauliflower with Tahini Dressing
A nutritious and flavourful roasted cauliflower dish featuring crisp florets paired with a velvety lemon-tahini drizzle. Perfect as a light vegetarian main or a sophisticated side.
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Ingredients
1 medium cauliflower
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 cup filtered water
Salt to taste (for the dressing)
2 tablespoons extra virgin olive oil
Salt to taste
Freshly ground black pepper to taste
1/4 cup tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 small garlic clove
1/4 cup filtered water
Salt to taste (for the dressing)
Where to find ingredients
Fresh produce like cauliflower and lemons are readily available at local markets and supermarkets like OK Foods or Pick n Pay. Tahini can be found in the international or health food aisles of larger supermarkets in major cities, or at specialised middle-eastern delis. Filtered water can be substituted with tap water if preferred.
Preparation method
- Preheat your oven to 220°C
- Prepare the cauliflower by removing the outer leaves and trimming the woody base of the stalk
- Cut the cauliflower into uniform, bite-sized florets
- Rinse the florets under running water and drain well in a colander
- Pat the florets thoroughly 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 the florets with the olive oil
- Season generously with salt and black pepper
- Toss the florets with your hands to ensure they are evenly coated in the seasoning
- Spread the florets out in a single layer, ensuring they are not overcrowded
- Roast for 20 minutes
- Turn the florets halfway through the cooking time to ensure even browning
- While the cauliflower is in the oven, prepare the dressing
- Peel the garlic clove
- Using a mortar and pestle, 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 the ingredients are fully incorporated
- Gradually add the filtered water, stirring continuously, until the sauce reaches a smooth, pourable, and creamy consistency
- Adjust the seasoning with extra salt if required
- Serve the roasted cauliflower hot, finished with a generous drizzle of the prepared tahini dressing
Observations
Elevate simple cauliflower into a show-stopping dish with this easy roasting method and an aromatic tahini dressing. The secret to achieving perfectly golden, caramelised edges is to ensure the florets are completely dry before they hit the oven. This technique draws out the natural sweetness of the vegetable, creating a wonderful contrast with the rich, nutty notes of the sesame-based sauce.
Whether you are looking for a wholesome side dish for grilled meats or a light, plant-forward main course, this recipe is incredibly versatile. It is straightforward to prepare, yet provides a depth of flavour that feels truly indulgent.
Whether you are looking for a wholesome side dish for grilled meats or a light, plant-forward main course, this recipe is incredibly versatile. It is straightforward to prepare, yet provides a depth of flavour that feels truly indulgent.
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