Ingredients
Cauliflower
- 1 head cauliflower, cut into florets
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Tahini Sauce
- 2 cloves garlic
- 1/2 cup fresh parsley
- 1/4 cup fresh chives
- 1/4 cup fresh dill
- 8 mint leaves
- 1 teaspoon salt, plus more to taste
- 1/2 cup tahini
- 1/4 cup lemon juice
- 1/3 cup water, plus more to taste
Instructions
- Prepare the cauliflower: Add the cauliflower florets to a large mixing bowl.
- Season the cauliflower: Drizzle the olive oil over the florets, then sprinkle with garlic powder, salt, and black pepper.
- Toss and arrange: Toss the cauliflower until evenly coated with oil and seasonings, then spread them on a large baking sheet, placing the florets cut side down to ensure they become golden brown and crispy.
- Roast the cauliflower: Roast at 425°F (220°C) for 25-30 minutes, flipping the florets halfway through (12-15 minutes) to promote even browning.
- Make the tahini sauce: While the cauliflower roasts, combine garlic, fresh parsley, chives, dill, mint leaves, salt, tahini, lemon juice, and water in a food processor. Blend until smooth and creamy, adding additional water if a thinner consistency is desired.
- Remove the cauliflower: Once golden brown and tender with a slight bite, take the cauliflower out of the oven.
- Serve: Transfer the roasted cauliflower to a serving dish and serve alongside the creamy tahini sauce. Enjoy!
Notes
- For crispier cauliflower, ensure they are spread out evenly without overcrowding the baking sheet.
- Adjust the thickness of the tahini sauce by adding more water a tablespoon at a time until desired consistency.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- The fresh herbs in the tahini sauce can be substituted or omitted based on availability or preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegetarian
