Roasted cauliflower with creamy tahini and pistachios

Cauliflower often gets a bad rap as a boring vegetable, but trust me, this recipe will turn even the most sceptical into raving fans. It’s a dish that’s as impressive to serve as it is easy to make. The combination of tender roasted cauliflower, creamy tahini and a burst of freshness from herbs and pistachios makes it a true crowd-pleaser. Great for a cosy dinner or a plant-based feast, this recipe will be the centrepiece everyone talks about. You could also serve it with grilled fish or chicken.

Ingredients:

1 medium cauliflower
2 TBSP olive oil
1 tsp turmeric
1 1/2 tsp cumin seeds
Flaky sea salt

Tahini sauce:

1/3 cup tahini, stirred well
3 TBSP freshly squeezed lemon juice
1 clove garlic, grated
2 TBSP olive oil
Pinch of salt
1/4 cup ice cold water, plus more as needed

Garnish:

1/4 cup shelled chopped pistachios
1/4 cup chopped fresh mint leaves
1/4 cup chopped fresh flat leaf parsley leaves
Flaky sea salt

Raw cauliflower and other ingredients on a oval teal platter

Roasted Cauliflower – here we go:

Preheat oven to 230ºC, line a small baking tray with parchment paper.
Rinse the cauliflower. Leaving the main core intact, slice the bottom of the core off so that the cauliflower sits evenly.
Bring a large pot of water to a boil. Carefully place the cauliflower in the pot, head-side up, cover and simmer over medium heat for 8 min.
Using a large slotted spoon, gently lift cauliflower from the pot and drain in a colander, stem side down.
After about 15min place the cauliflower on the baking tray. Drizzle the cauliflower with 2 TBSP of olive oil and use your hands to coat it well. Sprinkle all over with turmeric, salt and cumin seeds. Drizzle again with a little more olive oil (don’t rub this time) and transfer to the oven.
Roast in the oven about 40 – 45 min until tender and golden brown.
While the cauliflower roasts, make the tahini sauce. In a medium bowl combine the tahini, lemon juice, garlic, olive oil and salt. Add the ice water and whisk until smooth and lighter in colour, adding a little more if it needs to be a little looser.
Take the roasted cauliflower out of the oven and let sit it for 5 min before transferring to a serving platter.
Drizzle with tahini sauce and garnish with the fresh herbs, pistachios and a pinch or two more flaky salt. Enjoy!

Original recipe by Sandra Valvassori.

A Dish for Any Occasion

This recipe is vegan, making it a versatile option for plant-based guests or anyone looking to incorporate more veggies into their meals. It’s perfect as a side dish, but with its bold flavours and eye-catching presentation, it can easily be the main event.

Pair it with warm flatbreads, a side of tabbouleh or even some roasted sweet potatoes for a colourful and satisfying spread. You could also serve it as part of a mezze platter alongside hummus, baba ghanoush and chopped cucumbers and tomatoes.

Love vegan food? Discover more recipes here.