#NafHacks at Home with Chef Pat: Roasted Cauliflower & Herbed Tahini

Until recently, cauliflower wasn’t a “cool” vegetable. And even now, cauliflower’s most commonly found ground into a pizza crust than sitting proudly on a plate. But Chef Pat’s latest recipe transforms plain cauliflower into a roasted, Middle Eastern-spiced, golden brown beauty! Paired with a herbed tahini dressing made with fresh dill and parsley, there’s no hiding this cauliflower’s cruciferous crunch and balanced nutty notes. Get those ovens pre-heated, and watch our video and see the full recipes below!

Roasted Cauliflower

Ingredients:

  • 1 head cauliflower
  • 2 TBL vegetable-based oil (avocado, vegetable, olive)
  • 1/2 tsp turmeric, ground
  • 1/2 tsp chili powder, ground
  • 1/2 tsp salt
  • 1/4 tsp cumin, ground
  • 1/4 tsp coriander, ground
  • 1/4 tsp paprika, ground

Instructions:

  • Preheat oven to 400F degrees.
  • In a small bowl, combine all spices and mix thoroughly. Set aside.
  • Using a sharp knife, slice the cauliflower down the middle. Then using a smaller knife, remove the core by making angled cuts.
  • Still using the small knife, slice through the stem of the cauliflower florets about 3/4 of the way through, then turn the knife slightly to separate. Repeat until the florets are about the size of a quarter.
  • Add the cauliflower florets to a bowl, pouring the oil over top. Lightly toss the florets to coat in oil, then add the seasoning. Continue to toss until florets are evenly seasoned.
  • On a baking sheet, spread the florets evenly and place in oven. Set a timer for 15 minutes,
  • When the timer goes off, remove sheet from oven and shake to flip the florets over. Set a timer for an additional 10 minutes, and put the sheet back into the oven.
  • When the timer goes off, check the florets. They should be golden brown in color, with edges that easily give. If undercooked, add back to oven for an additional 5 minutes.
  • When they’re done, serve and eat immediately! Drizzle herbed tahini dressing over top or serve on side.

Herbed Tahini Dressing

Ingredients:

  • 1 cup tahini
  • 1 cup water
  • 1/4 cup lemon juice
  • 2-3 cloves roasted garlic
  • 3/4 cup fresh parsley, washed and dried
  • 2 TBL fresh dill, washed and dried

Instructions:

  • With a sharp knife, finely chop parsley. With your hands, remove dill from stems.
  • Pour tahini, lemon juice, and water into a food processor. Set on high, blend for 10-15 seconds until combined.
  • Add the herbs, and pulse for 5 seconds.
  • Transfer to suitable container and refrigerate.
    • Note: the sauce may thicken when refrigerated, so stir well before using. Add water before using if the liquid becomes too thick.

 

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