Roasted Cauliflower with Orange Tahini (side dish)
Servings: 4
This Roasted Cauliflower with Orange Tahini is a tasty twist on a side dish! Topped with a zesty orange tahini sauce, dates and parsley, yum!
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Ingredients
For the cauliflower
- 1 large head of cauliflower (about 2.5-3lbs), trimmed and cut into medium florets (about 7-8 cups of florets)
- 2 tbsp extra-virgin olive oil
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp ground pepper
For the orange tahini
- 2 tsp orange zest (from about 1 large navel orange)
- 1/4 cup fresh-squeezed orange juice (from about 1 large navel orange)
- 1/3 cup tahini
- 1 small garlic clove, grated or pressed
- 1/4 tsp kosher salt
- 1/4 tsp chili flakes
For the ganishes
- 6 medjool dates, chopped
- 2 tbsp fresh chopped parsley
- 2 tbsp pumpkin seeds, toasted
Instructions
- Preheat the oven to 425F and line a large baking sheet with parchment paper.
- To a large bowl add the cauliflower florets, olive oil, ground cumin, garlic powder, kosher salt and ground pepper and toss to coat evenly.
- Spread the seasoned cauliflower florets into a single layer on the prepared baking sheet. Bake for 30-40 minutes, tossing at 20 minute mark, until the cauliflower is starting to turn golden brown and tender.
- While the cauliflower is roasting, make the tahini sauce by whisking together the orange zest, orange juice, tahini, garlic, kosher salt and chili flakes until fully combined - this will be thick so if desired, whisk in 1 tablespoon of water. Set aside.
- Once the cauliflower is golden brown and tender, remove from the oven and add the chopped dates to the baking sheet. Toss the dates a few times with the roasted cauliflower to combine.
- Set 2-3 tablespoons of the tahini sauce aside and spread the rest on a serving platter or at the bottom of a serving bowl. Pile the roasted cauliflower and dates on top of the orange tahini sauce and then drizzle the cauliflower with the reserved 2-3 tablespoons of sauce. Garnish with fresh chopped parsley and toasted pumpkin seeds (if using) and enjoy!
Notes
- High heat is key: Roasting this cauliflower on a higher heat, 425F, makes sure the cauliflower gets deeply golden brown and caramelized
- Make the orange tahini sauce ahead of time: You can absolutely make the orange tahini sauce ahead of time and store in an airtight container in the fridge for 2-3 days.
- Versatile: While this roasted cauliflower makes a great side dish, you could also enjoy it as a part of a grain bowl. Pair the roasted cauliflower with your favourite grain, a protein, greens and the tahini orange sauce!
- Don't overcrowd the sheet pan: Make sure to spread the cauliflower florets out in a single layer on the sheet pan with lots of space to ensure the cauliflower caramelizes properly while it roasts.
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