This roasted cauliflower with tahini recipe is blasted with flavor from the lemons and fresh olives with a kick of spice.
5 cloves of garlic, grated
1/4 cup lemon juice
1/2 tsp cumin spice
1 cup tahini
1 tsp sea salt
cold water (2 tbsp. at a time)
1 medium-sized cauliflower, cut into steaks/florets, do not disregard the greens
2 tbsp. olive oil
1 tbsp. garlic powder
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp za’atar
1/2 tsp cumin
4 tbsp. olive oil
1 cup California Olives
1/2 tsp chili pepper flakes
2 lemon slices
2 tbsp. fresh red chilli pepper (optional)
a handful of fresh mint, finely chopped
fresh chili oil
To prepare the tahini, add all the ingredients apart from the water into a large bowl and whisk till the tahini firms up. Slowly begin adding 2 tbsp. of cold water at a time to the tahini and whisk. Repeat till the sauce develops and reaches your desired consistency. Place into the fridge.
Preheat the over to 400F and line a baking sheet with parchment.
To a large bowl, combine all the ingredients for the cauliflower and mix till the cauliflower is well coated. Transfer the cauliflower to the baking sheet and bake for 30 minutes or until perfectly roasted.
While the cauliflower cooks, prepare the olives by adding all the ingredients to a small sauce pan and simmer for 20 minutes on very low heat.
To assemble, grab a large serving dish and spread the tahini sauce to the base of the plate. Add as much as desired. Top with cauliflower, the olives and garnish with fresh mint, fresh chili oil (optional), smoked paprika and za’atar!
Enjoy with pita (optional)
If you are not a fan of cauliflower, this would be perfect with fresh bell peppers, eggplant, zucchini, broccoli or squash! Truly the possibilities are endless.
Keywords: sauce, lemon, recipe, spicy, whole