Spaghetti with Roasted Cauliflower and Tahini

Explore the delightful textures and flavors of tender spaghetti paired with golden, crispy roasted cauliflower, all drizzled in a smooth tahini sauce. This dish combines simple ingredients to create a vegan delight that is as nourishing as it is satisfying. A touch of fresh parsley adds a burst of color and flavor, enhancing the nutty undertones of the tahini. Ideal for anyone seeking a plant-based meal that doesn’t compromise on taste or texture.

Ingredients

• 1 medium cauliflower, cut into florets
• 8 oz spaghetti
• 1/2 cup tahini
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 1 lemon, juiced
• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat the oven to 425°F (220°C).
2. On a baking sheet, toss the cauliflower florets with olive oil. Roast in the oven for 25-30 minutes, or until golden brown and crispy.
3. While the cauliflower is roasting, cook the spaghetti as per the package instructions, ensuring to reserve 1/2 cup of the pasta cooking water before draining.
4. In a bowl, combine the tahini, minced garlic, and the juice of one lemon. Gradually whisk in the reserved pasta water to achieve a creamy sauce consistency.
5. Mix the cooked spaghetti with the roasted cauliflower. Pour the tahini sauce over the spaghetti and stir until everything is well coated.
6. Add the chopped parsley to the spaghetti and mix through, allowing the flavors to meld together for a couple of minutes.
7. Serve the spaghetti on plates, garnishing each with additional chopped parsley and a drizzle of olive oil if desired.

Keywords: Vegan Pasta, Hearty Meals, Vegetarian Dinner, Main Course, Mediterranean

Spice Rack: Salt, Black Pepper

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Chopped is powered by people alongside Cookie, our AI sous-chef. Every cook and kitchen is unique, so be sure to check seasoning, temperature, and cook time as you go. Consult packaging for dietary information and always follow food safety guidelines.

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