Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke Sambar served with carrots, spicy and mouth-watering Indian dish Carrot sambar Yoghurt kebab served in pita with yoghurt sauce and fresh parsley Yoghurt kebab Spicy Pho served in a bowl, spicy rice noodle soup with fresh coriander and lime slices Spicy pho Smoked BBQ wild boar leg served Smoked BBQ Wild Boar Leg Chocolate and orange cake served Chocolate & orange cake Omurice bowl served with miso soup, omelette and miso soup Omurice bowl with traditional miso soup Freshly baked peach strudel Peach Strudel Momo with curry sauce steamed and served Momos with curry sauce Apple pie ravioli served Apple Pie Ravioli Kibbeh Nayyeh raw meat appetiser Middle Eastern style served Kibbeh nayyeh Chestnut tangsuyuk, crispy chicken with roasted chestnuts and sesame seeds Chestnut tangsuyuk Falukorv stuffed with mustard and onion, served with fresh coriander Baked Falukorv with mustard and onion Risi e Bisi served Risi e bisi Pav Bhaji with classic vegetables, served with fresh coriander and toasted rolls Mumbai street style pav bhaji Boiled sweet potato with chilli, spicy vegetable dish with coriander Boiled Sweet Potato with Chilli and Coriander Kebab in pita served Kebab in pita Freshly baked ciabatta rolls Homemade Italian ciabatta rolls Sacher waffles served Sacher waffles Golden baked cornmeal squares with visible chunks of white feta cheese Cheesy Cornbread (Proja) with Feta Misozuke, with fresh vegetables, in a miso paste marinade Misozuke
Roasted cauliflower with lemon tahini sauce served
Golden roasted cauliflower served with a generous drizzle of lemon tahini dressing and fresh parsley

Roasted Cauliflower with Lemon Tahini Dressing

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses Side Dishes
For a long time, cauliflower was the most boring vegetable until we realised that roasting works wonders with it. At high heat, the sulphur compounds in cauliflower transform, creating a sweet, nutty flavour profile. The creaminess of tahini (sesame paste) and the acidity of lemon pair perfectly with this toasted flavour.
🕒 Prep Time 10 mins
🍳 Cook Time 30 mins
⌛ Total Time 40 mins
🍽️ Servings 4 servings
🔥 Calories 250 kcal
🌍 Cuisine Middle Eastern

Ingredients

Equipment Needed

  • Baking tray with baking parchment
  • Knife and chopping board
  • Small bowl for dressing

Allergen Information

⚠️ Sesame

Instructions

1 ✓

Preheat the oven to 220°C. Break the cauliflower into medium florets, halve the larger ones.

Tip: Cut surfaces will caramelise best, so it's good to have plenty of them.
2 ✓

Toss the cauliflower with olive oil, grated garlic, salt, and pepper.

Tip: Use your hands and massage the oil into the florets to coat everywhere.
3 ✓

Spread out on the baking tray so they don't touch. Roast for 25-30 minutes until the edges turn dark brown.

Tip: The 'black' parts don't taste burnt, but become sweet and crispy. (Maillard reaction).
4 ✓

Meanwhile, mix the dressing: tahini, lemon juice, salt, and enough cold water to get a runny but thick sauce.

Tip: Cold water helps 'whiten' and aerate the tahini.
5 ✓

Arrange the hot roasted cauliflower on a platter, drizzle generously with the tahini sauce, and sprinkle with parsley and chilli.

Tip: Serve warm while the cauliflower is crispy.

Recipe FAQ

Why should the cauliflower fall apart?
During roasting, smaller florets brown better and become crispier than large pieces.
What should I do with the stalk?
Don't throw it away! Cut into thin slices and roast with the florets, it's just as delicious.

Ingredients

  • 1 head Cauliflower
  • 4 tbsp Olive oil
  • 2 cloves Garlic (grated)
  • 1 tsp Salt
  • 0.5 tsp Pepper
  • 100 g Tahini
  • 3 tbsp Lemon juice
  • 50 ml Cold water
  • 0.5 tsp Paprika flakes
  • 1 bunch Fresh parsley