Moroccan Spiced Roasted Cauliflower with Tahini Sauce

Introduction

Indulge in the vibrant flavors of Morocco with this exquisite Roasted Cauliflower with Tahini Sauce. This delectable dish combines the aromatic spices of Moroccan cuisine with the nutty richness of tahini, creating a symphony of flavors that will tantalize your taste buds.

Whether you're looking for a healthy and satisfying vegetarian meal or an exotic side dish to complement your main course, this Moroccan Spiced Roasted Cauliflower is the perfect choice. The tender cauliflower florets are roasted to perfection, absorbing the exotic spices, while the creamy tahini sauce adds a velvety richness that balances the piquant flavors.

Ingredients

For the Moroccan Spiced Roasted Cauliflower:

• 1 large head of cauliflower, cut into florets
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the Tahini Sauce:

• 1/4 cup tahini paste
• 1/4 cup lemon juice
• 1/4 cup water
• 2 tablespoons extra virgin olive oil
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Steps

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets with the olive oil, cumin, coriander, turmeric, cinnamon, salt, and black pepper. Toss well to coat.
3. Spread the seasoned cauliflower florets in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until tender and golden brown.
5. While the cauliflower roasts, make the tahini sauce. In a medium bowl, whisk together the tahini paste, lemon juice, water, olive oil, garlic, salt, and black pepper until smooth and creamy.
6. Remove the roasted cauliflower from the oven and serve immediately, drizzled with the tantalizing tahini sauce.

Tips

• For a smoky flavor, roast the cauliflower on a sheet pan with parchment paper and grill until slightly charred.
• Add a touch of sweetness by drizzling honey or maple syrup over the roasted cauliflower before serving.
• For a tangy twist, stir in a teaspoon of pomegranate molasses to the tahini sauce.
• Garnish the dish with fresh cilantro or parsley for an extra burst of flavor and color.

FAQs

• Can I use frozen cauliflower?

Yes, you can use frozen cauliflower florets. Simply thaw them under cold water before roasting.

• How do I store the leftovers?

Store the roasted cauliflower and tahini sauce separately in airtight containers in the refrigerator for up to 3 days.

• Is this dish gluten-free?

Yes, both the roasted cauliflower and tahini sauce are naturally gluten-free.