Best Whole Roasted Cauliflower with Tahini Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4
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Calories
163 kcal
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Course
Side Dish, Main Course, Appetizer
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Cuisine
Mediterranean
Best Whole Roasted Cauliflower with Tahini Sauce
Description
The Best Whole Roasted Cauliflower with Tahini Sauce centers on a whole 2-pound cauliflower seasoned meticulously with olive oil mixed with sumac, oregano, Aleppo pepper, kosher salt, cumin, coriander, paprika, and garlic powder. Roasting covered initially then uncovered produces a tender interior with lightly browned edges that carry the aroma and flavor of the spice blend.
The complementary tahini yogurt sauce combines plain yogurt and tahini with grated garlic, fresh lemon juice, salt, and pepper, creating a bright, creamy dressing that dresses the roasted cauliflower upon serving. The sauce's interplay of tangy and nutty flavors highlights the roasted vegetable's natural sweetness and spice.
The recipe recommends using plain dairy or dairy-free yogurt and notes flexibility with spices. Additional garnishes can include fresh herbs or Parmesan cheese, and the leftovers keep for several days in refrigeration and reheat well in microwave or oven without losing texture.
Ingredients
- 1 cauliflower about 2 pounds, whole
- 2 tbsp olive oil
- 1 tsp sumac
- 1 tsp oregano
- 1 tsp Aleppo pepper
- 1 tsp kosher salt
- 1 tsp cumin
- 1/2 tsp Coriander
- 1 tsp paprika
- 1 tsp garlic powder
Tahini yogurt sauce
- 2/3 cup PLAIN yogurt
- 1 tbsp tahini
- 1 clove garlic grated
- 1 lemon juice of
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 425 degrees F. Wash and dry the cauliflower, trim the outer leaves and carefully cut the bottom stem so the cauliflower can stand. Place it on a cast iron skillet.
- In a bowl mix the olive oil with sumac, oregano, Aleppo pepper, salt, cumin, coriander, paprika and garlic powder to form a paste. Rub this mixture all over the cauliflower.
- Cover the cauliflower with aluminum foil and bake in the oven for 45 minutes or until it's tender and you can easily insert a knife in it. Uncover and roast for another 10 minutes.
- To make the tahini yogurt sauce, mix the yogurt with tahini, garlic, lemon juice, salt and pepper. Drizzle it all over the cauliflower and serve warm.
Notes
- Dairy-free plain yogurt works well in the tahini yogurt sauce as a substitute for regular yogurt.
- If some spices are not available, they can be omitted or replaced with alternatives like ras el hanout or Lebanese seven spice.
- Optional toppings include Parmesan cheese, fresh herbs such as parsley and cilantro, and a squeeze of lemon juice before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the microwave or oven at 250°F for 15-20 minutes. The dish can also be frozen and thawed in the fridge before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 5mg | 2% |
| Sodium | 946mg | 39% |
| Potassium | 598mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 84mg | 93% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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