Tahini-Roasted Cauliflower With Lemony Herb Oil
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Tahini-Roasted Cauliflower With Lemony Herb Oil

Tahini-Roasted Cauliflower With Lemony Herb Oil

Give your guests the best vegan meal wtih this Tahini-Roasted Cauliflower With Lemony Herb Oil Recipe. This roasted whole cauliflower is craftily spiced, rubbed down with a nutty tahini coating, drizzled with lemony herbs, and eventually garnished with roasted almonds.



For the Tahini Coating:
  • 3 tablespoons tahini juice from 1/2 lemon
  • 2 tablespoons olive oil
  • 1 tablespoon baharat seasoning blend
  • 1 tablespoon water
  • 1/2 teaspoon salt
For the Lemony Herb Oil:
  • A bundle of parsley
  • A bundle of cilantro
  • 2 tablespoons olive oil
  • Juice from 1/2 lemon
  • Zest from 1/2 lemon
  • A pinch of salt


To Make the Tahini Coating:
  1. Mix all ingredients together. Add more water if the mixture seems too thick, it should be spreadable.
To Make the Lemony Herb Oil:
  1. Blend all ingredients into a smooth, pesto-like paste.
To Make the Cauliflower:
  1. Preheat oven to 390°F. Brush cast-iron skillet, or other oven-proof dish with olive oil.
  2. Remove the green outer leaves from cauliflower. Level the stem so that cauliflower stands up.
  3. Bring a large pot of water to boil and cook cauliflower for 7 minutes. Drain and pat it dry.
  4. Spread tahini mixture all over the cauliflower with your hands. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. Increase oven temperature to 435°F and bake cauliflower for additional 5-10 minutes, until small brown spots start to appear.
  5. Drizzle cauliflower with some herb oil and garnish with toasted almonds just before serving.




Click here to buy Baharat Seasoning and other herbs and spices


Source: One Green Planet

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