Roasted cauliflower is probably one of my favourite vegetable sides, that I pair with meals so often.
Roasting the cauliflower brings out a really rich balance of caramelised, almost nutty flavours with a hint of bitterness - and it takes on flavours and marinades so well.
This is a really simple recipe that works well as a starter dish or as a healthy side to go with a variety of mains. The tahini dressing, with pomegranate and roasted red onions is just one of the many ways you can choose to present this roasted cauliflower - and its delicious!
Author:
Chef Jen
Ingredients
1 cauliflower
1 tsp cumin
1 tsp zataar
pinch of salt
2 tbsp olive oil
Tahini Dressing
3 tbsp tahini
1 tbsp water
1 clove garlic (minced)
Juice of 1/2 lemon
1 tsp honey
Salt and Pepper
Optional Toppings:
Sliced + Roasted Red Onion Slices (1 onion)
Pomegranate seeds, 100g
Chopped parsley, 10g
Red chilli, sliced, 10g
Toasted Pumpkin Seeds, 25g
Directions
Preheat the oven to 200C. Prep the cauliflower, into small bitesize florets.
Combine the olive oil, lemon, salt, za'taar, black pepper + cumin. Pour over the cauliflower and toss well. Leave for 10 minutes.
Roasted on a baking tray, for 30 minutes, until tender and golden brown.
Combine the ingredients for the dressing in a saucepan, and gently warm through for 10 minutes - stirring constantly. (You want to cook out the garlic so it's not overpowering, and create a runny consistency to drizzle over the cauliflower.)
Serve the cauliflower, drizzled with tahini dressing and topped with your additional toppings.
