Moroccan Roasted Cauliflower with Garlic Tahini
You had me at Garlic Tahini…
I’m not going to pretend I don’t like cauliflower because I do. I’m also not going to pretend that one day, my sister’s distaste for cauliflower will be changed by a boiled, mushy, water-logged floret (and she’s 22-years-old). Truthfully, that isn’t my preparation of choice either. Cauliflower can taste boring and bland, and the last thing you want to eat is an overcooked and overwhelming cruciferous vegetable. But when prepared with intention, cauliflower has the potential to upstage the main dish.
Believe it or not, cauliflower has innate sweet and nutty undertones that amplify when enhanced with umami, salt, and spices. This Moroccan Roasted Cauliflower with Garlic Tahini recipe calls for a handful of spices, a generous glug of olive oil, and a simple tahini sauce drizzle to elevate the blank canvas of the produce department into a craveable- yet healthy- side suitable for everyone’s diet at the dinner table.
The major aspects that separate mediocre cauliflower from Moroccan Roasted Cauliflower with Garlic Tahini lie in the preparation and flavor, but these are gross generalizations.
Bold Statement: Preparing the cauliflower is arguably more important than the flavoring it.
Consistency in cutting the florets is key for even roasting. Same or similarly-sized pieces will cook at the same rate. But, if taking a more rustic approach, vary the floret sizes for different textures. Smaller cauliflower pieces will caramelize more while larger pieces will have a crunchier texture.
Tip: Try to avoid extreme differences to prevent an inedible burnt-and-raw attempt at roasted cauliflower.
When roasting vegetables, especially fibrous varieties like cauliflower, olive oil is your friend. A healthy pour of a healthy fat will elevate the cauliflower as it creates the golden, caramelized color and flavor while also acting as an adhesive for the flavors to stick and melt into the gaps of the florets. If 1 Tbsp olive oil doesn’t seem to do the trick, drizzle some more!
Note: Read the smoke point of the olive oil and make sure the smoke point corresponds with the roasting temperature to prevent burning.
Finally, roasting vegetables at a high heat draws out their water and brings out their natural sweetness, intensifying their rich taste. The outside bits slightly crisp while the inside of the vegetable becomes tender.
Now flavor spices things up.
Humans originally developed the five basic tastes as a mechanism to determine whether something was safe or harmful to eat, but now we can perceive and enjoy foods with salt, sour, sweet, bitter, and umami.
Sea Salt and Black Pepper- the dynamic duo in all of cooking. We endlessly thank them for their reliability.
Ground Cumin- the earthy aromatic taste scents the cauliflower and enhances the vegetables nuttiness.
Ground Cinnamon- don’t shy away from cinnamon in savory applications! Cinnamon adds a hint of warmth and sweetness that no other spice can.
Red Pepper Flakes- a pinch of fire never hurt anyone.
Paprika- made from dried and ground peppers, paprika has a subtle sweet, fruity taste that pairs well with other earthy flavors and spices.
Garlic- a stable flavor across cuisines, garlic is spicy, sweet, and nutty. Instead of using fresh garlic, opt to substitute 1/4 tsp of granulated garlic for 1 clove of grated garlic.
The term “garnish” can sometimes imply an “unnecessary” addition. But when it comes to this Moroccan Roasted Cauliflower with Garlic Tahini, herbaceous cilantro leaves and chewy, tart golden raisins complement the spicy roasted cauliflower. More notably, the garlic tahini drizzle is definitely not a skip. The creamy bitter, nuttiness of ground sesame with the brightness of lemon juice and garlic melds the delicate flavor of cauliflower with the bold blend of Moroccan-inspired spices. Acid balances and enhances other flavors and triggers the sour taste buds. Plus, after trying this Garlic Tahini, you’ll want to drizzle the sauce over other side dishes, salads, and proteins.
For more easy and flavorful side dish recipes like Moroccan Roasted Cauliflower, check out:
1. Preheat oven to 425°F.
2. On a sheet pan, toss cauliflower in olive oil, salt, pepper, spices, and garlic. Roast for 20 to 30 minutes, tossing halfway. Sprinkle the raisins immediately after removing the cauliflower from the oven.
3. Drizzle with garlic tahini and top with cilantro and additional raisnins. Serve as a side or in a salad.
For the garlic tahini:
1. In a small bowl, whisk tahini, lemon juice, grated garlic, date syrup, and salt. Thin out with water for desired consistency.
