Description
Golden roasted cauliflower served with a creamy, nutty tahini-yogurt sauce, finished with lemon and garlic for a flavorful and healthy side dish.
Ingredients
- 1 large head cauliflower, cut into florets
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 cup plain Greek yogurt
- 2 tablespoons tahini
- 1 clove garlic, finely grated
- 1 tablespoon lemon juice
- 2 tablespoons water (as needed for thinning)
- 1 tablespoon fresh parsley or cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss the cauliflower florets with olive oil, salt, pepper, and cumin until evenly coated.
- Spread the cauliflower in a single layer on the prepared baking sheet.
- Roast for 25–30 minutes, turning once halfway through, until tender and deeply golden.
- While the cauliflower roasts, whisk together yogurt, tahini, garlic, lemon juice, and water until smooth and creamy.
- Taste the sauce and adjust seasoning if needed.
- Transfer roasted cauliflower to a serving platter.
- Drizzle with tahini-yogurt sauce and garnish with fresh herbs before serving.
Notes
- For extra crispiness, avoid overcrowding the baking sheet.
- Add a pinch of smoked paprika or chili flakes for heat.
- The sauce can be made ahead and stored refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Middle Eastern