Cauliflower, Tahini Lemon Cream, Toasted Almonds
This roasted cauliflower with lemon tahini cream sauce is one of those dishes that’s deceptively simple but absolutely packed with flavour. The cauliflower turns golden and crispy in the oven, while the creamy tahini sauce brings a nutty richness with a punch of zesty lemon. Some toasted almonds and a drizzle of honey lemon dressing on top take it to the next level. It’s a perfect side dish, but honestly, I could eat a whole tray straight off the baking sheet. Serve it with grilled meats, toss it into a salad, or pile it onto a grain bowl—either way, it’s a total winner.
Ingredients 17
1 head cauliflower, large, cut into florets
2 tbsp olive oil
1 tsp salt
1⁄2 tsp pepper
1 tsp cumin powder
1 1⁄2 tsp turmeric powder, for color
1 tsp smoked paprika
Lemon Tahini Cream Sauce
1⁄2 preserved lemon, small, a bit under 1 oz, about 15-20 grams, seeds removed and finely chopped
2 tbsp tahini, light
1⁄2 cup greek yoghurt, or 100 grams or 3 oz
1 garlic clove, minced
1⁄3 tsp salt
3 ‒ 4 tbsp water, to thin the sauce out
Final Touches
1⁄3 cup slivered almonds, 30 grams or about 1 oz
1 tbsp olive oil
2 tbsp honey
1 1⁄2 tbsp lemon juice, about the juice of ½ lemon
Garnishes
lemon slices, charred, optional
coriander (cilantro), or parsley
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Method 9
Preheat your oven to 220°C (425°F).
Break the into florets, cutting any large pieces into 2-3 smaller florets. Grease a baking tray with a little and place the cauliflower pieces on it. Drizzle with 2 tablespoons of olive oil, rubbing it evenly over the cauliflower. Season with , , , , and . Toss to coat the cauliflower thoroughly with the spices.
Spread the pieces in a single layer on the baking sheet. Roast for 25 minutes, or until the cauliflower is golden brown and crispy at the edges.
Add the to a small frying pan and cook (toast) over medium-high heat for about 7-8 minutes, stirring frequently until they are golden brown and slightly toasted.
While the cauliflower is roasting, make the tahini lemon sauce. Chop the and , and add them to a deep bowl along with , , ⅓ teaspoon of , and 1 tablespoon of . Use an immersion blender to puree the mixture until smooth. Add 2-3 more tablespoons of water to thin out the sauce if needed. (You can also use a food processor or a small blender. If neither is available, finely chop the preserved lemon and mince the garlic, then whisk everything by hand using a fork or whisk.) Alternative if no preserved lemon is available: Use 1 teaspoon of lemon zest and 1 tablespoon of .
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of honey, and 1.5 tablespoons of lemon juice. Set aside.
For garnish (optional): Add 4 lemon slices to a hot frying pan drizzled with a little . Pan-fry for 3-4 minutes on each side until slightly charred.
Assemble the dish: Spread the tahini lemon cream on a large serving platter. Transfer the roasted on top. Drizzle evenly with the lemon honey dressing. Top with toasted and charred lemon slices. Garnish with fresh herbs like parsley or cilantro (coriander).
Enjoy the cauliflower warm as a side dish or a light main course. It pairs well with a simple green salad or warm pita bread on the side.
Cooked & Loved's tips
Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will thicken as it sits, so just stir in a splash of water to loosen it up before serving. Unfortunately, this dish doesn’t freeze well due to the yogurt in the sauce.
Can I make this ahead of time? Yes! Roast the cauliflower and make the sauce in advance, but wait to assemble until just before serving so the cauliflower stays crispy.
Helpful tips
Can I use regular lemons instead of preserved lemons for the tahini lemon cream sauce?
What kind of dish would pair well with this cauliflower recipe?
How can I ensure the cauliflower turns out crispy?
What can I use instead of almonds?
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Notes
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