Roasting cauliflower gives it a toasty flavor and it pairs well with tahini sauce for dipping. Whole roasted cauliflower has become popular in restaurants featuring Israeli food. The New York Times featured a recipe in early 2016 that became one of the most shared on the newspaper’s website. Though this recipe is not a whole head of cauliflower, the flavors are similar. Versatile cauliflower is an excellent source of dietary fiber and its culinary use was noted in Arab writings from the 12th century.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 heads cauliflower, cored and cut into 1½ inch florets
- ¼ cup extra virgin olive oil
- 4 tsp ground cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ½ cup tahini
- 3 cloves garlic, smashed and minced into a paste
- Juice of 1 lemon
- ½ cup water
Directions
- Heat oven to 500°F.
- Toss cauliflower, oil, cumin, salt, and pepper together in large bowl.
- Transfer to two rimmed baking sheets and spread out evenly.
- Bake and rotate pans from top to bottom and front to back until cauliflower is browned and tender, 25–30 minutes.
- While cauliflower bakes, combine tahini, garlic, lemon juice, and ½ cup water in small bowl. Season with salt.
- Serve cauliflower hot or at room temperature with tahini mixture.
Recipe introduction and directions © Copyright 2016-2024 World Trade Press. All rights reserved.