📝 About This Recipe
This dish transforms the humble cauliflower into a show-stopping centerpiece by roasting it until the edges are deeply caramelized and nutty. Inspired by the vibrant flavors of the Levant, the golden florets are draped in a velvet-smooth tahini sauce that balances earthy sesame with bright citrus. Finished with a crunch of toasted pine nuts and a pop of pomegranate arils, it is a masterclass in contrasting textures and bold, Mediterranean flavors.
🥗 Ingredients
The Vegetables
- 2 medium heads Cauliflower (cut into bite-sized florets)
- 1 large Red Onion (cut into 1/2-inch wedges)
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Smoked Paprika
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Tahini Dressing
- 1/2 cup Tahini Paste (well-stirred, preferably Lebanese or Israeli brand)
- 3 tablespoons Lemon Juice (freshly squeezed)
- 1 clove Garlic (grated into a fine paste)
- 1 teaspoon Maple Syrup or Honey (to balance the bitterness)
- 4-6 tablespoons Ice Water (added gradually to reach desired consistency)
Garnish and Finish
- 1/4 cup Fresh Parsley (roughly chopped)
- 1/4 cup Pomegranate Arils (for sweetness and color)
- 2 tablespoons Pine Nuts (lightly toasted)
- 1/2 teaspoon Aleppo Pepper or Chili Flakes (for a gentle heat)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). High heat is essential for achieving the crispy, charred edges that define this dish.
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2
Place the cauliflower florets and red onion wedges onto a large rimmed baking sheet. Ensure the vegetables are completely dry to prevent steaming.
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3
Drizzle the olive oil over the vegetables, then sprinkle with cumin, smoked paprika, salt, and black pepper. Toss thoroughly with your hands to ensure every nook and cranny is coated.
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4
Spread the vegetables out in a single layer. If the pan is crowded, use two sheets; space allows the air to circulate for maximum crispiness.
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5
Roast for 25-30 minutes, tossing the vegetables halfway through the cooking time. Look for deep golden-brown charring on the edges of the cauliflower.
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6
While the cauliflower roasts, prepare the dressing. In a medium bowl, whisk together the tahini, lemon juice, grated garlic, and maple syrup.
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7
The tahini mixture will likely seize and become thick or grainy—this is normal. Begin whisking in ice water one tablespoon at a time.
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8
Continue whisking until the sauce transforms into a smooth, creamy, pale-colored dressing with the consistency of heavy cream.
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9
Taste the dressing. Adjust with more salt or lemon juice if needed. It should be punchy and bright.
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10
Remove the cauliflower from the oven and let it cool for just 2-3 minutes on the pan. This prevents the tahini from melting too thin upon contact.
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11
Transfer the roasted vegetables to a large serving platter or a shallow bowl.
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12
Generously drizzle the lemon-tahini dressing over the cauliflower. You can use all of it or serve extra on the side.
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13
Scatter the toasted pine nuts, pomegranate arils, and chopped parsley over the top.
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14
Finish with a final dusting of Aleppo pepper and a tiny drizzle of extra virgin olive oil before serving warm.
💡 Chef's Tips
Always use a high-quality, pourable tahini; if the oil has separated at the top of the jar, blend it back in thoroughly before measuring. Don't be afraid of the 'char'—those dark brown spots on the cauliflower provide the essential smoky flavor that contrasts with the creamy sauce. If you don't have pomegranate arils, dried cranberries or golden raisins offer a similar sweet-tart profile. To toast pine nuts perfectly, place them in a dry pan over medium heat for 2-3 minutes, shaking constantly until fragrant and golden. For a thinner, more 'pourable' sauce, always use ice-cold water as it helps emulsify the sesame fats better than room temperature water.
🍽️ Serving Suggestions
Serve alongside grilled lamb chops or za'atar roasted chicken for a complete Middle Eastern feast. Pair with warm, fluffy pita bread to scoop up the extra tahini sauce. Enjoy as a light vegetarian lunch by serving it over a bed of warm quinoa or spiced couscous. A crisp, chilled glass of Sauvignon Blanc or a dry Rosé provides a refreshing acidity that cuts through the richness of the tahini. Serve with a side of spicy Harissa paste for those who enjoy an extra kick of heat.