📝 About This Recipe
This dish elevates the humble brassica into a show-stopping side that marries the earthy, nutty notes of Levantine cuisine with the irresistible sweetness of caramelization. By roasting the cauliflower at a high temperature, we achieve crispy, charred edges that contrast beautifully with the creamy, zesty tahini sauce. Topped with vibrant pomegranate seeds and fresh herbs, it is a masterclass in balancing textures and bright, bold flavors.
🥗 Ingredients
The Vegetables
- 1 large head Cauliflower (cut into bite-sized florets)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Cumin (ground)
- 1/2 teaspoon Smoked Paprika (for a subtle depth)
- 1 teaspoon Kosher Salt (or to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Tahini Sauce
- 1/3 cup Tahini Paste (well-stirred)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (finely grated or pressed)
- 1 teaspoon Maple Syrup (to balance the acidity)
- 2-4 tablespoons Ice Water (added gradually to reach desired consistency)
- 1 pinch Sea Salt
The Garnish
- 1/4 cup Fresh Parsley (roughly chopped)
- 3 tablespoons Pomegranate Seeds (for sweetness and crunch)
- 2 tablespoons Pine Nuts (toasted)
- 1 pinch Aleppo Pepper (optional for mild heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). Place a large, rimmed baking sheet inside the oven while it preheats; a hot pan ensures immediate searing.
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2
In a large mixing bowl, toss the cauliflower florets with the olive oil, ground cumin, smoked paprika, kosher salt, and black pepper until every crevice is evenly coated.
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3
Carefully remove the hot baking sheet from the oven and spread the cauliflower in a single layer. You should hear a satisfying sizzle.
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4
Roast for 25-30 minutes, tossing the florets halfway through, until the edges are deeply browned and the stems are fork-tender.
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5
While the cauliflower roasts, prepare the sauce by whisking together the tahini, lemon juice, grated garlic, and maple syrup in a small bowl.
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6
The tahini may seize and thicken at first; slowly whisk in ice water one tablespoon at a time until the sauce is smooth and pourable, like heavy cream.
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7
Taste the sauce and adjust with an extra pinch of salt or a squeeze of lemon if needed.
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8
In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes until golden and fragrant, shaking the pan constantly to prevent burning.
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9
Once the cauliflower is done, remove it from the oven and allow it to cool for just 2 minutes so it doesn't thin the sauce too much upon contact.
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10
Transfer the roasted cauliflower to a shallow serving platter, piling it high in the center.
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11
Generously drizzle the lemon-tahini sauce over the warm cauliflower in a decorative zigzag pattern.
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12
Scatter the toasted pine nuts, pomegranate seeds, and fresh parsley over the top.
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13
Finish with a final sprinkle of Aleppo pepper or flaky sea salt and serve immediately while warm.
💡 Chef's Tips
Don't overcrowd the pan; if the florets are too close, they will steam rather than roast and you'll miss out on that crispy texture. Use high-quality tahini that is runny and smooth; if your tahini is dry or bitter at the bottom of the jar, the sauce will be grainy. Always use fresh lemon juice—bottled juice lacks the bright enzymes needed to cut through the richness of the sesame paste. If you have leftovers, they make a fantastic cold salad the next day mixed with cooked quinoa or chickpeas. For an extra layer of flavor, add a teaspoon of honey or agave if you don't have maple syrup.
🍽️ Serving Suggestions
Pair this with grilled lamb chops or za'atar roasted chicken for a complete Middle Eastern feast. Serve alongside a bowl of warm, fluffy pita bread to scoop up the extra tahini sauce. A crisp, dry white wine like a Sauvignon Blanc or an Assyrtiko beautifully cuts through the creaminess of the dish. Works wonderfully as part of a mezze platter with hummus, olives, and pickled turnips. For a vegan main, serve over a bed of warm farro or spiced lentils.