Delicious roasted cauliflower with fragrant spices is a perfect appetizer or side dish. The creamy tahini sauce balances the flavours and serves as a delicious dressing. Add lemon juice before serving to add brightness. Enjoy with a crisp glass of Pinot Gris or Chablis.
- 1 large head cauliflower, cut into bite-size florets
- 1/2 tsp whole cumin seeds
- 3 tbsp olive oil
- 1 onion onion, thinly sliced
- 2 cloves garlic, sliced
- 1 tsp sweet paprika
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper optional
- 1/2 tsp fine sea salt
- 1/2 tsp freshly ground pepper
- 1 lemon, halved
- 1/2 cup tahini
- 1 tbsp cilantro, minced
- 3-4 tbsp ice water
Preheat the oven to 425°F.
Toss the cauliflower, onions and garlic, with the olive oil, cumin seeds, turmeric and paprika, salt, pepper, and cayenne, if using.
Spread the mixture in an even layer on a baking sheet.
Roast, until the cauliflower is tender and its edges are nicely browned, 30-40 minutes. You can broil for 1-2 minutes if you want a more charred look.
To make tahini dressing, mix tahini with juice of half a lemon, and add ice water to thin consistency. Add cilantro leaves, and spread on a serving dish.
Place the roasted cauliflower on top of the tahini dressing, and squeeze juice of remaining half lemon on top. Best served hot.