📝 About This Recipe
This dish transforms the humble cauliflower into a star appetizer, drawing inspiration from Levantine street food and coastal Mediterranean flavors. The high-heat roasting process coaxes out a natural nuttiness and creates irresistible charred edges that contrast beautifully with a creamy, zesty tahini sauce. Topped with bright pomegranate jewels and toasted pine nuts, it is a vibrant, plant-based masterpiece that balances earthy, tangy, and sweet notes in every bite.
🥗 Ingredients
The Cauliflower
- 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 (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Lemon-Tahini Sauce
- 1/3 cup Tahini Paste (well-stirred, preferably Lebanese or Israeli brands)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a fine paste)
- 1 teaspoon Maple Syrup (to balance the bitterness)
- 3-4 tablespoons Warm Water (to reach desired consistency)
The Garnish
- 1/4 cup Fresh Parsley (flat-leaf, roughly chopped)
- 3 tablespoons Pomegranate Seeds (for a pop of acid)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1/2 teaspoon Aleppo Pepper (or red chili flakes)
👨🍳 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 heats; a hot pan ensures immediate searing and better browning.
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2
Prepare the cauliflower by removing the green leaves and stem. Cut the head into uniform florets, ensuring there is at least one flat side on each piece to maximize contact with the pan.
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3
In a large mixing bowl, toss the cauliflower florets with the olive oil, ground cumin, smoked paprika, salt, and pepper until every piece is evenly coated.
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4
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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5
Roast for 15 minutes. Use a spatula to flip the florets, ensuring the charred bits are distributed. Roast for another 10-15 minutes until the edges are dark brown and the stems are tender.
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6
While the cauliflower roasts, prepare the sauce. In a medium bowl, whisk together the tahini, lemon juice, grated garlic, and maple syrup. The mixture may seize and become thick at first—this is normal.
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7
Slowly whisk in warm water, one tablespoon at a time, until the sauce transforms into a smooth, pourable cream similar to the consistency of heavy cream.
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8
Taste the sauce. Add a pinch of salt or an extra squeeze of lemon if you prefer more zing.
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9
In a small dry skillet over medium-low heat, toast the pine nuts for 2-3 minutes until golden and fragrant. Watch them closely as they burn quickly.
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10
Once the cauliflower is done, remove it from the oven and let it sit for 2 minutes to slightly cool, which allows the flavors to settle.
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11
Transfer the roasted cauliflower to a wide serving platter. Generously drizzle the lemon-tahini sauce over the top in a zig-zag motion.
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12
Scatter the fresh parsley, pomegranate seeds, and toasted pine nuts over the dish. Finish with a light dusting of Aleppo pepper for a touch of warmth and color.
💡 Chef's Tips
Dry the cauliflower thoroughly after washing; excess moisture leads to steaming rather than roasting. Don't crowd the pan; use two baking sheets if necessary to ensure the florets roast and crisp properly. If your tahini is bitter, add an extra half-teaspoon of maple syrup or honey to mellow the flavor. For an extra smoky finish, you can finish the cauliflower under the broiler for the last 2 minutes. Use a microplane for the garlic to ensure it incorporates smoothly into the sauce without leaving spicy chunks.
🍽️ Serving Suggestions
Serve alongside warm, fluffy pita bread for scooping up the extra tahini sauce. Pairs beautifully with a crisp, chilled Sauvignon Blanc or a dry Rosé. Serve as part of a mezze platter with hummus, olives, and grilled halloumi. Excellent as a side dish for roasted lamb or lemon-herb chicken. For a refreshing contrast, serve with a side of cucumber and mint yogurt salad.