This cauliflower dish is truly amazing. It’s full of flavours and textures, it’s nutritious, and surprisingly easy to make. Depending on the size of the cruciferous vegetable, it can be a main dish for one or two person, or a side dish for up to 4. If you serve it as a side dish, it’s a stunning meal to put in the centre of the table.
Have you ever made this as a main course? I personally love it. It’s light yet nutritious and satisfying. It’s a great recipe to make all year long. Tahini is a warming grain and cauliflower is more of a fall/winter cruciferous vegetable.
In this recipe, the vegetable is warm and soft from the inside, and slightly crisp from the outside. It’s first coated with a mixture of tahini, olive oil, lemon juice and spices, before being baked in the oven for 45 minutes. The topping, which consist of a mixture of almonds, parsley, red onions, olive oil, lemon juice and red pepper flakes, is added on the cauliflower for the last 5 minutes of cooking. It’s truly amazing. I highly recommend making it! It’s vegan, gluten-, grain- and soy-free.
Cauliflower’s Health Benefits
Cauliflower is a cruciferous vegetable that is high in fibre (about 3 grams per cup) and B-vitamins. It’s also a significant source of antioxidants and phytonutrients, which protect your cells from free radicals and inflammation. Sulforaphane, an antioxidant found in cauliflower, provides many beneficial effects, such as reduced risk of cancer, heart disease and diabetes. It’s also high in choline, a nutrient many people are lacking. Choline supports brain development and the production of neurotransmitters that are necessary for a healthy nervous system, and plays a major role in maintaining the integrity of cell membranes, synthesizing DNA and supporting metabolism.
Furthermore, it’s highly versatile and easy to find and prepare. It can be eaten raw or be cooked and prepared in multiple ways.
Other recipes from the blog
If you enjoy cauliflower, make sure to check those delicious recipes as well:
- Cauliflower fried rice
- Cauliflower pizza crust
- Kale and cauliflower soup
- Green lentil curry with cauliflower
Tahini Roasted Cauliflower with Chopped Almonds
- 1 medium head cauliflower, outer leaves removed
- Tahini Mixture
- 1/4 cup tahini
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons water
- 1/2 lemon, juice
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon cardamom
- 1/2 teaspoon unrefined salt
- Freshly ground black pepper
- Almond Topping
- 1 tablespoon extra-virgin olive oil
- 1/2 lemon, juiced
- 20 almonds, finely chopped
- 1/4 cup diced red onions
- 1/4 cup minced parsley
- Pinch unrefined salt
- Pinch red pepper flakes
- Freshly ground black pepper to taste
- Preheat oven to 400F and place the cauliflower in a baking dish.
- Make the tahini mixture by blending or mixing all ingredients until smooth. Then coat evenly on all the cauliflower.
- Put cauliflower in the oven and roast for 40 minutes.
- Meanwhile, combine all ingredients from the almond topping in a bowl and stir to combine.
- 5 minutes before the cauliflower is done, remove from oven, put all of the almond topping on top and put back in the oven for the last 5 minutes.
- Turn off heat, remove cauliflower from oven, let cool slightly before slicing and serving.