Roasted Cauliflower with Tahini Citrus Sauce
Oriental-inspired oven dish with a creamy sesame note.
- 30 min
- 243 kcal / serving
- easy
- vegan
- Protein
- 4.6 g
- Fat
- 20.7 g
- Carbs
- 15.2 g
Contains: sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 1 large cauliflower
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp sweet paprika
- 2 tbsp tahini
- 1 lemon
- 1 small clove of garlic
- Salt
- Pepper
- 2 tbsp water
Method
- Preheat oven to 200°C conventional heat. Line a baking tray with parchment paper.
- Cut cauliflower into bite-sized florets, wash and dry thoroughly.
- In a bowl, thoroughly toss the cauliflower with olive oil, cumin, paprika, salt and pepper until all florets are evenly coated.
- Spread cauliflower on the baking tray, making sure the florets are not too close together so they roast rather than just steam.
- Roast in the oven for about 20–25 minutes, turning once halfway through, until the florets are golden brown and slightly crispy at the edges.
- Meanwhile, whisk tahini, lemon juice, finely chopped garlic, a pinch of salt and water in a small bowl until a creamy, slightly runny sauce forms. Add more water if needed.
- Remove roasted cauliflower from the oven, let cool briefly and arrange on a platter.
- Drizzle with the tahini citrus sauce and garnish with lemon zest or fresh parsley if desired.
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