Roasted Cauliflower with Tahini and Mint Recipe
A vibrant and flavorful dish featuring oven-roasted cauliflower florets caramelized to perfection and served with a creamy, tangy tahini sauce, fresh mint, and a sprinkle of flaky finishing salt. This recipe is an easy, healthy appetizer or side that highlights Middle Eastern-inspired flavors and simple ingredients for a delicious vegetable dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern
- Diet: Vegetarian
Ingredients
Cauliflower
- 1 (2 to 2½ lb) head of cauliflower
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- 2 pinches dried red pepper flakes
Tahini Sauce
- ¼ cup tahini paste (recommend Soom brand)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon extra virgin olive oil
- 1 small garlic clove (grated with a microplane or pressed)
- ¼ teaspoon kosher salt
- freshly ground black pepper, to taste
- 1 tablespoon water (plus more as needed to thin)
Garnish
- fresh mint leaves (torn into small pieces)
- flaky finishing salt (such as Maldon)
Instructions
- Prepare the Cauliflower: Preheat your oven to 450°F (230°C) placing a rack in the center. Keep a clean, unlined half sheet pan ready.
- Cut the Cauliflower: Using a sharp chef’s knife, slice off the cauliflower stalk to create a flat base. Remove stems and leaves aside for other uses. Cut the cauliflower in half from top to bottom. Cut alongside the core in an upside-down V shape to separate florets. Halve or quarter larger florets so all are medium-large.
- Season the Florets: Place the florets in a large mixing bowl. Add 2 tablespoons olive oil, ½ teaspoon kosher salt, and 2 pinches dried red pepper flakes. Toss gently to evenly coat each floret.
- Preheat the Pan: Place the clean half sheet pan in the oven and preheat it for 5 minutes at 450°F (230°C). This step helps the cauliflower caramelize better.
- Roast the Cauliflower: Carefully remove the hot pan, spread coated florets evenly on it so none touch, with cut sides down. Roast for 25 minutes, flipping florets halfway through, until deeply caramelized and fork tender.
- Make the Tahini Sauce: While the cauliflower roasts, whisk tahini, lemon juice, 1 teaspoon olive oil, grated garlic, ¼ teaspoon salt, and freshly ground black pepper in a small bowl. Add 1 tablespoon water and whisk until smooth and slightly runny, adding more water if needed to reach thin hummus consistency.
- Assemble and Serve: Spoon or spread the tahini sauce onto a serving platter. Arrange the roasted cauliflower florets on top. Garnish generously with torn fresh mint and sprinkle with flaky finishing salt before serving.
Notes
- Ensure the half sheet pan is hot before adding cauliflower to achieve better caramelization.
- Use medium-large florets for even roasting and texture variety.
- Adjust the tahini sauce consistency by adding water gradually for desired thickness.
- Leftover cauliflower stems and leaves can be used in soups or salads.
- Use high-quality extra virgin olive oil and tahini for the best flavor.
