Description
A delicious roasted cauliflower recipe topped with tahini sauce and fresh herbs.
Ingredients
Scale
- 1 whole cauliflower (large is best!)
- 2 tablespoons olive oil, divided
- ½ teaspoon salt
- 1 tablespoon zaatar spice (or try dukkah!) (or try a mix of coriander, cumin and optional sumac)
- 1 cup water
- 1 Batch TAHINI SAUCE (go to the recipe)
- as needed fresh herbs – parsley, dill and or mint, optional aleppo chili flakes for garnish
Instructions
- Preheat oven to 425F.
- Trim the cauliflower, either cutting off the stem to create a flat base or leaving it intact, trimming and slicing the bottom so it stands up straight.
- Place it in an ovenproof skillet or dutch oven. Drizzle 1 tablespoon oil all over the cauliflower, sprinkle with salt and zaatar spice. Pour 1/2 cup of water into the bottom of the pan.
- Cover tightly with the lid or foil and bake for 25-45 minutes depending on size or until just tender when pierced with a knife. Smaller cauliflower heads may only take 25 minutes, larger ones can take up to 60.
- Very carefully take the lid or foil off, minding the hot steam. Drizzle with a little more olive oil, place back in the oven for 30 minutes, perhaps rotating halfway through.
- Continue roasting until deeply golden, avoiding pale cauliflowers.
- Make the Tahini Sauce.
- Remove from the oven and sprinkle more zaatar if you like, fresh herbs, optional aleppo chili flakes, and either drizzle the tahini sauce over the whole thing right in the pan, or cut it up into wedges and serve the tahini sauce on the side. Enjoy!
Notes
- Keep an eye on the cauliflower to avoid overcooking.
- Adjust seasoning and spices to your liking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Vegetables
- Method: Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 wedge
- Calories: 210
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 0mg