Crispy Cauliflower Tahini (Print Version)
# Ingredients:
→ Cauliflower Flavors
01 -
1 whole cauliflower (about 2-2.5 lbs), large-sized
02 -
2 tbsp of olive oil
03 -
1 tsp cumin powder
04 -
1/2 tsp of smoky paprika
05 -
1/4 tsp turmeric powder
06 -
Black pepper and salt, adjust to your taste
→ Creamy Tahini Dip
07 -
1/2 cup tahini paste
08 -
Juice from 2 tbsp fresh lemon
09 -
1 clove of garlic, finely grated or minced
10 -
1/4 tsp of salt
11 -
3-4 tbsp cold water to adjust thickness
# Instructions:
01 -
Set your oven at 425°F (220°C). Grab a baking sheet and either cover it with parchment paper or use a silicone mat.
02 -
Chop the cauliflower into uniform, small pieces so they cook evenly.
03 -
Toss those cauliflower pieces in a big bowl with the olive oil, turmeric, cumin, paprika, salt, and black pepper. Make sure it’s all mixed well.
04 -
Lay the seasoned florets on the baking sheet in a single layer, ensuring they’re spaced out for even roasting.
05 -
Roast them for about 25 minutes. Halfway through, turn the pieces over for an even golden crisp.
06 -
While baking, whisk tahini with lemon juice, garlic, and salt in a separate bowl. Slowly add water a bit at a time until it’s creamy and smooth.
07 -
After the cauliflower has cooled a little, move it to a dish. Drizzle on loads of that tahini sauce before serving.
# Notes:
01 -
Chop up some parsley or cilantro to sprinkle on for extra freshness.
02 -
You can make the tahini a few days earlier and keep it refrigerated. It lasts up to 7 days.
03 -
If you like it spicier, toss in some cayenne to the spices before roasting.