Roasted Cauliflower with Tahini

A showstopping light main dish or a beautiful starter, this whole roasted cauliflower is perfectly cooked, tender and melt in your mouth, with a garlicky tahini yogurt that perfectly enhances the flavor.

Course Main Course, Side Dish

Cuisine Middle Eastern

Diet Gluten Free, Halal, Vegetarian

Prep Time 10

Cook Time 35

Servings people

Calories 256kcal

Author Farah Abumaizar

Ingredients

For the cauliflower:

1 medium to large head cauliflower, with green stem removed but the rest intact
3 tablespoon olive oil
2 tablespoon red pepper paste (or tomato paste)
1 teaspoon paprika powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1/2 teaspoon salt (plus extra for boiling the cauliflower)
1/4 teaspoon black pepper

For the tahini yogurt:

1 1/2 cups full fat plain yogurt 340g (12oz)
2 tablespoon tahini
2 garlic cloves, crushed
1/2 lemon, juiced
1/4 teaspoon salt

For the garnish:

1/4 cup pomegranate seeds
1/4 cup chopped parsley
1/4 cup toasted almond slivers or pine nuts see notes

Instructions

Preheat oven to 400F (205C) , and line a baking sheet or roasting pan with parchment paper.
Fill a large saucepan with water, add a big pinch of salt and bring to a boil. Add the whole head of cauliflower, boil for 10-12 minutes, or until a knife inserted in the center goes in easily, before removing from the water, draining and patting dry.
Mix together the olive oil, red pepper paste, and spices for the cauliflower in a bowl until a paste forms, then rub generously all over the cauliflower-top, sides and bottom.
Place on the prepared baking tray, roast for 30-35 min until tender.
Meanwhile, make the yogurt sauce by mixing together all the ingredients and setting aside.
When the cauliflower is done, cool for just a few minutes, then drizzle the yogurt tahini sauce generously on top, and garnish with pomegranate seeds, parsley, and toasted nuts. Enjoy!

Video

Notes

Ingredient notes:

Cauliflower: Choose a medium or large head that’s compact and firm.
Red pepper paste: Adds rich color and depth; if unavailable, substitute with tomato paste mixed with a pinch of chili flakes or harissa.
Tahini: This commonly separates, so stir well before using.
Yogurt: Full-fat plain yogurt gives creaminess to the sauce; Greek yogurt also works.
Nuts:Almond slivers or pine nuts add crunch; toast lightly for the best flavor. Just place in a small skillet on medium heat with a drizzle of olive oil and stir until golden brown, then immediately remove to a small bowl.

Recipe tips

Boil the cauliflower before roasting to ensure it cooks evenly and turns tender inside without burning on the outside.
After boiling, pat the cauliflower completely dry so the spiced paste adheres properly and roasts instead of steaming.
Rub the spice paste generously over every surface, including the bottom, for even flavor and color.
Roast at a high temperature until golden and slightly charred—this adds smoky flavor and makes the presentation striking.
The tahini yogurt sauce can be made ahead and refrigerated for up to two days.
Garnish right before serving for the freshest look and texture.

Storing leftovers

Store leftover roasted cauliflower and sauce separately in airtight containers in the fridge for up to 3 days.
Reheat the cauliflower in the oven at 350°F (175°C) until warmed through to maintain crispness; avoid microwaving as it can make it soggy.
The tahini yogurt can be served chilled or at room temperature when reused.

Nutrition