Roasted Cauliflower Recipe
tahini dressing, garlic chips, chili oil & herbs
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Ingredients
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For the Roasted Cauliflower
For the Tahini Dressing
For the Garlic Chips
For the Chili Oil
For Garnish
Method
Roasting the Cauliflower
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C).
- 2
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut the head into florets. In a large bowl, toss the cauliflower florets with olive oil, salt, and black pepper until evenly coated.
- 3
Roast the Cauliflower
Spread the cauliflower florets on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, turning halfway through.
Making the Tahini Dressing
- 4
Combine Ingredients
In a mixing bowl, combine tahini, lemon juice, minced garlic, water, and salt. Whisk until smooth and creamy. Adjust with more water if the dressing is too thick.
Preparing Garlic Chips
- 5
Heat Oil
In a small saucepan, heat the olive oil over medium heat.
- 6
Fry Garlic
Add the thinly sliced garlic to the hot oil, frying until golden brown and crispy, about 2-3 minutes. Watch closely to prevent burning.
- 7
Drain and Cool
Using a slotted spoon, remove the garlic chips and drain them on paper towels. Set aside for garnishing.
Making Chili Oil
- 8
Combine Ingredients
In a small saucepan, combine chili flakes and olive oil. Heat over low heat for about 5-7 minutes, allowing the flavors to infuse. Do not let it boil.
- 9
Cool and Store
Remove from heat and let cool. Strain if desired, and store in a small jar.
Assembling the Dish
- 10
Plate the Cauliflower
Once the cauliflower is roasted, place it on a serving platter.
- 11
Drizzle with Dressing
Drizzle the tahini dressing generously over the roasted cauliflower.
- 12
- 13
Garnish with Herbs
Finish by garnishing with fresh herbs.
