Spiced Cauliflower with Tahini
Instead of a “Fridays at the Farm” post today I’m sharing this salad instead. I kept my camera indoors this past week and will catch you all up on happenings at the farm next Friday. Even though it’s been a busy week at Tumbleweed I felt more inspired to share a recipe rather than the happenings around here. I’ll be back in the swing of things next week!
This recipe is pretty darn great. It’s perfect for the weekend if you’re expecting company or just want a simple dish to whip up for your family. It’s a breeze to prepare and a crowd pleasure for sure. The cauliflower is perfectly spiced and topped with a really tasty tahini sauce. We served this along side grilled chicken–it’s been really warm and sunny here so we fired up the grill for the first time this season!! #pinchme
With that being said, this could easily be made into a complete meal if you cooked up a side of lentils and quinoa. I actually had leftovers for lunch and that is exactly what I did! Simple, flavorful and filling to boot.
Happy weekend everyone!
Spiced Cauliflower with Tahini
Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 4Cauliflower
- 1 large head of cauliflower, broken into florets
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne powder
- 1/2 teaspoon fine sea salt
- 2 Tablespoons olive oil
- 1/2 cup raw almonds
- 1 bunch of parsley, minced
- 1 clove of garlic, minced
- 3 1/2 Tablespoons tahini
- 3 1/2 Tablespoons lemon juice
- 2 Tablespoons water + additional to thin if necessary
- 1 Tablespoon honey
- 1 1/2 Tablespoons olive oil
- pinch of salt and pepper
- Preheat the oven to 425F. Toss the cauliflower with the spices, salt and oil. Place on a prepared baking sheet and roast in the oven until lightly browned and tender. About 25 minutes. Toss the cauliflower halfway through cooking.
- Heat a small dry skillet over medium heat. Add the almonds and toast until lightly brown on all sides, shaking the pan as needed. Remove from the heat and when cool enough to handle roughly chop.
- Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or small food processor for the creamiest consistency. Taste test and adjust as needed.
- To serve drizzle the cauliflower with the sauce and top with almonds and parsley.
Notes*Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary *Taste test as you go
Mmm this looks delicious! I’d love to make tons of it!
That dish looks perfect, I must try it :).
P.S. I love your farm 🙂
This sounds delicious. I have a file on Bloglovin where I save recipes I actually want to try myself and I save pretty much every posted recipe of yours. Cannot wait to get hold of your book when it’s published in the UK. Hoping to try some of your recipes this weekend
wow – firing up the grill – spring is in the air
and this recipe sounds great
cauliflower – a SUPER veggie
This recipe sounds delightful and so perfect for this time of year in Oregon when the sun starts to tease us but there is still plenty of chill in the air most days. I would love to Pin this recipe to my Pinterest account but since you don’t have a Pin button directly on this page of your website I was not able to do so. When I searched for this recipe on Pinterest, there were SO MANY cauliflower recipes that I was never able to track yours down. Would you consider adding a Pin button to your recipes when you post them to your blog? Thank you and love your blog!
Hi Laura! You can pin this recipe. I have a pin button that shows up when you hover your mouse over the top left side of the photo! I hope that’s helpful!
It’s like you know the way to my heart.
I love cauliflower especially with lots of spices, this looks amazing. Will definitely be trying it!
Made this for my family a few weeks ago and we loved it! Making it today for the big family Easter potluck. The only change I made was cutting the honey in half. Thanks for this great healthy recipe!
So happy you’ve enjoyed this recipe as much as we have! Thank you for the lovely comment. Happy cooking! xo
Made this tonight, and would say it is a company quality side dish. I will probably omit the cinnamon the next time, but other than that I wouldn’t change anything.
made this tonight.
So so good
thanks for all the amazing recipes over the years 🙂
so happy you loved this too!
Just finished making this, yummo!!! I added a can of chickpeas and didn’t have parsley so used fresh oregano.
Yum… the perfect holiday side dish to add something unique but not overpowering. Thank you Andrea!
I really appreciate that you almost instantly get to the recipe instead of having a novel!!