Recipes · Side dishes
Roasted Cauliflower with Tahini Yogurt
AI-written · not yet kitchen-tested
Cauliflower only roasts if it is dry and has enough room: wet or crowded florets steam in their own moisture and turn soft instead of brown. At 425 °F (220 °C) the edges develop their nutty flavor after about 30 minutes, which pairs well with the tahini sauce.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 1 cauliflower about 2 lb (900 g), cut into walnut-sized florets
- 3 tbsp olive oil
- 1 tsp smoked paprika or sweet paprika
- 0.5 tsp ground cumin ground
- 1 tsp salt level
- 2 tbsp tahini
- 1 tbsp lemon juice
- 150 g (5.3 oz) plain whole-milk yogurt unsweetened
- 1 clove garlic pressed
- 3 tbsp water
- salt to taste
- 0.5 bunch flat-leaf parsley chopped, for sprinkling
Method
- Preheat the oven to 425 °F (220 °C), regular bake (top and bottom heat), or 400 °F (200 °C) convection. Remove the leaves and tough core from the cauliflower, break the head into walnut-sized florets, rinse them and dry them very well with a towel.
- Stir the oil, paprika, cumin and salt together in a large bowl and toss the florets in it until evenly coated. Spread them on a parchment-lined baking sheet in a single layer so that they barely touch each other.
- Roast for 25 to 30 minutes, turning once after 15 minutes, until the edges are dark brown and the core is easily pierced with a knife.
- Meanwhile, stir the tahini and lemon juice together with a spoon; the mixture first turns stiff and lumpy. Stir in the yogurt, garlic and water until you have a smooth, pourable sauce, and season with salt.
- Spread the sauce on a flat platter, arrange the hot cauliflower on top and sprinkle with parsley.
Tip: Tahini separates in the jar: stir it well before use or the sauce turns crumbly. If it tightens as it stands, loosen it with a little water.
Tip: The roasted cauliflower is also good lukewarm. The darkest pieces have the most roasted flavor, so do not leave them out.