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Looking for a roasted cauliflower recipe with a Mediterranean twist? Look no further!
This dish is bursting with vibrant flavors and textures. The cauliflower is roasted to perfection with a blend of cumin, turmeric, and smoked paprika, giving it a deliciously charred and golden exterior. The star of the show is the velvety lemon tahini sauce, enhanced by the unique flavor of preserved lemons. If you don’t have preserved lemons on hand, you can easily substitute lemon zest and juice, though the preserved lemons truly elevate the dish.
A sweet and tangy honey-lemon dressing adds a delightful contrast, while toasted almonds provide a crunchy, smoky finish.
Whether served as a side dish with grilled meats or as a main course with chickpeas and pita bread, this roasted cauliflower is sure to impress. Its Mediterranean and Middle Eastern-inspired flavors make it versatile for any occasion, from a casual weeknight dinner to an elegant party spread. Enjoy!
👩🍳 For more flavorful side dishes, consider trying maple glazed carrots, French-style green beans, vibrant Persian salad, butter beans saganaki, Greek-roasted potatoes, or sweet potato salad with pickled onions.
What You’ll Need
Here’s everything you’ll need for this delectable roasted cauliflower recipe. Refer to the recipe card below for precise measurements.
- Cauliflower: Roasted with olive oil, cumin, turmeric, and smoked paprika for a flavorful and crispy finish.
- Tahini lemon sauce: A creamy blend of tahini, Greek yogurt, garlic, and preserved lemon (or lemon zest and juice as a substitute).
- Honey lemon dressing: A simple mix of olive oil, honey, and lemon juice for a sweet and tangy touch.
- Toasted Almonds: Provides a smoky crunch; you can swap almonds for pine nuts or pumpkin seeds.
- Garnish: Charred lemon slices (optional) and fresh herbs like coriander or parsley.
How To Make Roasted Cauliflower
Follow these step-by-step instructions to create roasted cauliflower with lemon tahini sauce. For detailed recipe and nutritional information, refer below.
- Preheat the oven to 425°F (220°C).
- Prepare the cauliflower by cutting it into florets and tossing with olive oil, cumin, turmeric, smoked paprika, salt, and pepper.
- Roast the cauliflower on a baking sheet for 25 minutes until charred and tender.
- Toast almonds in a pan over medium heat for about 7-8 minutes.
- Whisk together olive oil, honey, and lemon juice to make the dressing.
- Prepare the creamy tahini lemon sauce by blending tahini, yogurt, preserved lemon, garlic, and water until smooth.
- Assemble the dish by spreading the tahini cream on a platter, topping with roasted cauliflower, drizzling with lemon honey dressing, and garnishing with toasted almonds and charred lemon slices.
- Finish with fresh parsley or cilantro for a burst of flavor.
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Recipe Tips
- Preserved lemon substitute: If you don’t have preserved lemons, use lemon zest and juice as an alternative.
- For even roasting, ensure cauliflower florets are spread out in a single layer on the baking tray and that the oven is preheated properly.
- If almonds are unavailable, try sunflower seeds or pine nuts for a different texture.
Serving Suggestions
Pair this roasted cauliflower with grilled meats, quinoa, couscous, or a simple green salad for a satisfying meal. To make it a vegetarian main, add chickpeas and warm pita bread. Consider serving alongside a refreshing Persian salad for a complete experience.
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This roasted cauliflower recipe is a culinary masterpiece, combining creamy, nutty, and crunchy elements with perfectly charred flavors inspired by the Mediterranean and Middle East. Paired with lemon tahini sauce and honey drizzle, it’s a culinary delight.
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Preheat your oven: to 220°C (425°F).
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Prepare the cauliflower: Cut into florets, grease a baking tray with olive oil, place cauliflower on tray, drizzle with olive oil, season with spices, and toss to coat.
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Roast the cauliflower: Spread in a single layer on the baking sheet and roast until golden brown and crispy.
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Toast the almonds: Cook in a pan until golden brown.
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Prepare the Tahini Lemon Cream: Blend tahini, yogurt, preserved lemon, garlic, and water until smooth.
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Alternative if no preserved lemon is available: Use lemon zest and juice.
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Make the lemon honey dressing: Whisk together olive oil, honey, and lemon juice.
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For garnish (optional): Pan-fry lemon slices until slightly charred.
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Assemble the dish: Spread tahini cream on a platter, add roasted cauliflower, drizzle with dressing, top with almonds and lemon slices, and garnish with herbs.
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Serve: Enjoy warm as a side or main dish, pairing with a green salad or warm pita bread.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 3 days. Stir in a splash of water before serving to loosen the sauce.
- Can I make this ahead? Yes! Roast cauliflower and make sauce in advance, but assemble just before serving for optimal crispiness.
- Preserved lemons: Substitute with lemon zest and juice if needed.
- Nut-free option: Swap almonds for sunflower or pumpkin seeds.
Calories: 186kcal | Carbohydrates: 14g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 555mg | Potassium: 407mg | Fiber: 3g | Sugar: 9g