Roasted Cauliflower with Tahini

Roasted Cauliflower with Tahini

It’s always nice to have something prepared for vegetarian or vegan guests when throwing a dinner party that’s satiating and delicious. For us, a head of roasted cauliflower with tahini delights meat-eaters, vegetarians and vegans alike– so much so that we make this regularly for adults and childrens both during the winter and summer months.


We drizzle a good amount of Dukkan Tahini on the cauliflower and then sprinkle it with cumin and crushed hazelnuts or almonds. You can even use  Dukkan Egyptian Dukkah which gives you the flavors of fennel, sesame, coriander and cumin seeds along with crushed almonds and hazelnuts. There’s no wrong way to garnish or flavor the roasted cauliflower with tahini, so you can get creative and throw herbs such as parsley or dried fruits such as raisins as well. 

 

Essentially, this recipe works best with fresh cauliflower. Being cooked whole requires a medium heat and time to get good texture and that satisfying crunch. If made on a grill with coal and fire, it tastes delicious when it acquires some good char on it for smoky flavor. This can also be made in a small home oven, but however you cook it, try to keep it whole so that when presented to your guests or diners, it's both visually appealing and impactful on all senses. If you have a small oven to work with, no worries, the taste is still the same. 


It doesn’t take much prep time, and it can even be made on a barbeque if grilled during the summer. Perhaps have a big knife on hand for the first cut and serving of the cauliflower to make it easier as a big head of cauliflower can be unwieldy at first. Serve it with basmati rice and a green salad. It also goes beautifully as a side with some roast chicken.

Roasted Cauliflower with Tahini

CATEGORY

Lunch, Dinner, Sides

SERVINGS

4-6

PREP TIME

1 Hour

Author: Dukkan Foods


INGREDIENTS

1 head of cauliflower

Olive oil 

½ cup tahini 

Juice of one lemon 

Pinch of salt 

1 tablespoon cumin

Pinch of paprika 

½ cup crushed roasted almonds or hazelnuts OR

3 tablespoons of Dukkan Egyptian Dukkah



DIRECTIONS

Step 1:

Set your oven to a medium heat, around 350 degrees Fahrenheit, and place your cauliflower upright on a baking sheet that’s been drizzle with olive oil. This will ensure your cauliflower doesn’t burn and stick to the bottom of your baking sheet. You can also line your baking sheet with parchment paper beforehand and drizzle it with some olive oil. 

 

Step 2:

Let your cauliflower roast evenly and steadily for about 35-50 minutes until gaining a bit of a golden color all over. Be careful not to burn it, so take a peek about 20 minutes once you start roasting, and then use your judgement to estimate when it might start to overcook or burn. 

 

Step 3:

As your cauliflower is roasting, mix your tahini with the lemon juice, paprika, cumin and a pinch of salt. 

 

Step 4: 

Once your cauliflower has been roasted, plate it and drizzle the tahini all over it. Garnish it with roasted crushed hazelnuts and almonds, sultanas and or parsley and then serve.


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Egyptian Dukkah

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