Roasted Cauliflower (Zahra)

Roasted Cauliflower (Zahra)

Spiced cauliflower roasted until deeply golden and tender, finished with tahini and herbs.

Total 45 min Makes 4 servings Calories 220/serving

Dietary

Vegan, Vegetarian, Pescatarian, Keto, Wheat free, Dairy free, Halal, Kosher, Kosher for passover

Allergens

Sesame, Tree nuts

This Middle Eastern-style roasted cauliflower, known as zahra, is seasoned with warm spices like cumin and turmeric and roasted until caramelized at the edges. A drizzle of tahini sauce and a scatter of fresh parsley bring brightness to the earthy, tender florets. It works well as a side dish or a light vegetarian main with rice or flatbread.

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1/2 cup tahini sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons pine nuts, toasted

Method

  1. Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, coriander, cayenne, salt, black pepper, and minced garlic until evenly coated.

  3. Spread the cauliflower in a single layer on the prepared baking sheet.

  4. Roast until the cauliflower is tender and deeply golden at the edges, stirring once halfway through.

  5. While the cauliflower roasts, whisk the tahini sauce with lemon juice in a small bowl until smooth and pourable, adding a splash of water if needed.

  6. Transfer the roasted cauliflower to a serving platter and drizzle with the tahini sauce.

  7. Scatter the toasted pine nuts and chopped parsley over the top before serving.

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Roasted Cauliflower (Zahra)

This Middle Eastern-style roasted cauliflower, known as zahra, is seasoned with warm spices like cumin and turmeric and roasted until caramelized at the edges. A drizzle of tahini sauce and a scatter of fresh parsley bring brightness to the earthy, tender florets. It works well as a side dish or a light vegetarian main with rice or flatbread.

45 min 4 servings 220 cal

Ingredients

  • 1 large head cauliflower, cut into florets
  • 3 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cloves garlic, minced
  • 1/2 cup tahini sauce
  • 2 tablespoons lemon juice
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons pine nuts, toasted

Method

  1. 1

    Preheat the oven to 425°F. Line a 9x13-inch baking sheet with parchment paper.

  2. 2

    In a large bowl, toss the cauliflower florets with olive oil, cumin, turmeric, coriander, cayenne, salt, black pepper, and minced garlic until evenly coated.

  3. 3

    Spread the cauliflower in a single layer on the prepared baking sheet.

  4. 4

    Roast until the cauliflower is tender and deeply golden at the edges, stirring once halfway through.

  5. 5

    While the cauliflower roasts, whisk the tahini sauce with lemon juice in a small bowl until smooth and pourable, adding a splash of water if needed.

  6. 6

    Transfer the roasted cauliflower to a serving platter and drizzle with the tahini sauce.

  7. 7

    Scatter the toasted pine nuts and chopped parsley over the top before serving.