Fire Roasted Cauliflower with Lemon-Tahini Drizzle
Cauliflower just got a serious upgrade. Roasted with a vibrant blend of spices, then finished with a cool, lemony tahini drizzle that cuts right through the richness. Nutty, savory, a little tangy, and ridiculously good.
An original Flavor Unfiltered Recipe
Ingredients
Roasted Cauliflower
- 1 large head cauliflower
- 4 Tbsp olive oil
- 1 tsp sumac
- 1 tsp onion soup mix
- ½ tsp consommé
- 1 tsp dried minced onion
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp chili powder
- 1 tsp dried parsley flakes
- ¼ tsp cumin
- Coarse black pepper, to taste
- Salt, only if needed
Lemon-Tahini Drizzle
- 3 Tbsp tahini
- 1 Tbsp fresh lemon juice
- ½ tsp fresh lemon zest
- 4–6 Tbsp cold water
- Pinch of salt
Directions
- Bring a large pot of water to a boil. Add cauliflower and cook for approximately 30 minutes, until tender but still holding its shape. Drain thoroughly and pat dry.
- Preheat oven to 400°F.
- Gently toss cauliflower with olive oil and all seasonings until evenly coated.
- Spread on a parchment-lined baking sheet and roast uncovered at 400°F for 30 minutes.
- Reduce oven temperature to 375°F and roast for another 25 minutes, until nicely browned.
- Whisk tahini, lemon juice, lemon zest, cold water, and salt until smooth and pourable.
- Transfer cauliflower to a serving platter and drizzle with lemon-tahini sauce just before serving.
