Try to keep these factors in mind whenever determining oven temperature! If you choose a really huge one, it may take too long to cook, in which case the crust could burn before the vegetable is tender. Whole Roasted Cauliflower is the easiest and one of the most delicious ways to enjoy your cauli! To roast cauliflower, you’ll need a standard half sheet pan (affiliate link) and a few basic ingredients. As an Amazon Associate I earn from qualifying purchases. Put aside about 1/2 cup of the sauce, and use a brush or your hands to baste the cauliflower generously. Definitely let me know if you do! Sounds dee-licious! This is where pan-roasting and roasting at high temperatures comes into play, and this  is when cauliflower truly shines. Your email address will not be published. Visit my privacy policy to learn more. Thanks for the feedback! Please find something else to do with your time. Don’t let the tahini sauce and fresh mint scare you! ... During our live cooking segment, we paired Pamela’s whole roasted cauliflower with my favorite basil tahini. One note about the cooking process: you’ll want to pick a medium sized head of cauliflower for it (about 6-7 inches in diameter). Required fields are marked *. With a dish this arresting, you don’t need a lot of fancy garnish. First time on your blog and I’m in love with your freshness 🙂, Thanks so much Nusrat!! So true Deb. Serve the whole roasted cauliflower in the cast-iron skillet or from a serving plate. Proper caramelization is especially important for cauliflower because it is naturally pretty bland in flavor. I always worried about it taking forever to cook a while cauliflower head, so I haven’t tried it yet. ), or other vegetarian main courses or salads. Yes!! All content is copyright of A BEAUTIFUL PLATE and Laura Davidson, © 2010-2019, unless otherwise noted.  Served this with chicken/spinach/feta patty. Don’t be tempted to leave out the fresh mint leaves, as they add a lovely fresh bright and herbaceous element that really pulls the entire dish together. Looks like a great version! Lucky me – I’m making today’s grocery list right now, so I can add cauliflower ASAP! You can literally see comments on this post from 2013 at the bottom of the post. Starting from the top of the cauliflower crown down to the core, slice the cauliflower in half. Prepare the tahini sauce while the cauliflower is roasting. Yours looks super fresh, though, I hope to try it soon. I’m all for elevating simple recipes, and this roasted cauliflower recipe is exactly that. This whole roasted lemon tahini cauliflower is the best of both worlds. This totally reminds me the crispy cauliflower from Zahav here in Philly, but totally more weeknight friendly. We’re going old school and roasting it today. ground cumin 2 heads cauliflower, cored and cut into 1 1/2'' florets Kosher salt and freshly ground black pepper, to taste i just adore how the flavors seep in while cooking – it looks so inviting. Watch how simple this dish is to make: We load it up with olive oil, salt, pepper, and lots of cumin before roasting it in the oven for forty minutes, removing it and tossing the cauliflower half way through. As shocking as it sounds, two different people are capable of coming up with similar ideas in the kitchen without copying one another. Hi, I’m Laura! Made this tonight, amazing!! Preheat your oven to 375F. Yes, totally agree with you on this. Whole Roasted Cauliflower with Tahini sauce – “Start your week veggie” The whole roasted vegan cauliflower recipe is one of our most beloved oven dishes. Clean up only takes a few seconds! The flavors were excellent, I had it with a green salad and crusty bread. beautiful and festive! 1 ⁄ 4 cup extra-virgin olive oil ; 4 tsp. Maple tahini glazed cauliflower with chipotle is slightly spicy, sweet, tender, and toasty. I’ve made a few variations of whole roasted cauliflower and i was most successful with the recipe from bon appetite where the whole cauliflower is first boiled partially (which makes sure the inside isn’t raw) and then baked on a high heat in the oven for a shorter period of time. I’ve made this several times is a number of variations, ie tossing in other veges to roast. I was really hungry though, haha! Many of us are using vegetables cold from the fridge. Thanks! Line a Dutch oven *or* a baking sheet with foil or parchment. Save my name, email, and website in this browser for the next time I comment. Deeply caramelized and slightly spicy roasted cauliflower florets are served on lemon tahini sauce and garnished with freshly torn mint leaves and flaky sea salt. Make sure to try this soon, it really is a winner! I feel you on the “popular kids” foods. Cold ingredients will stall the caramelization process, as they will reduce the oven temperature, regardless of whether it is preheated properly. One of the things I always tell clients about vegan Thanksgiving is that many of the side dishes, including mashed potatoes, green beans, roasted squash and other root veggies, and cranberry sauce, can easily be made vegan. I Love this recipe, I can’t stop eating this delicious cauliflower. Hope you are having a great day. Oooh perfect holiday food. the spices here are some of my favorites. … You won’t need any aluminum foil or parchment paper for this roasted cauliflower recipe. Whole cauliflower is quartered and roasted with paprika, turmeric, and jalapeño in this wintry side dish. This post may contain affiliate links. So my thing! It is a great cookbook. While the cauliflower is roasting, make the sauce: in a medium bowl, whisk tahini, enough water to make a pourable sauce (start with ¼ cup and add more as necessary), lemon juice, garlic, honey and ¼ teaspoon salt until combined. Can’t get enough roasted cauliflower, your recipe looks delicious! Also note that you’ll probably have a bit of tahini sauce leftover, which you can easily use as a dip or dressing or sandwich condiment in the days after your feast. I love this take on it! Drizzle with extra virgin olive oil until shiny, and season with salt and pepper. Cauliflower is a favorite of mine, but I’ve never whole-roasted it. Get the recipe for Spicy Roasted Cauliflower with Tahini » Neal Santos Thank you! Looks lovely, Gena. Spread tahini mixture all over the cauliflower with your hands. Cuts the baking process in half and comes out perfectly tender. On the sauce I added an extra 1/2 teaspoon kosher salt and some sugar because it was a little on the acidic side.It was an instant hit.Thank you. Wash the cauliflower and trim its bottom stem. Remove large outer leaves from cauliflower, finely slice and put aside. Cut cauliflower into six wedges. Jim. Meet one of my new favorite side dishes! This is a marvelous recipe with a burst of savory flavors. Crafting a thoughtful, practical newsletter is part of my goal to help you approach vegan cooking with a sense of ease and confidence! Gently place the roasted cauliflower florets on top, and garnish with lots of mint and a crunchy flaky finishing salt, such as Maldon (affiliate link). Cut cauliflower in half straight down the middle and place on a large baking tray, cut side down. In a small bowl, whisk together the tahini, lemon, oil and … Remove lid and bake for another 20 minutes, or until browning and very tender through the center. Thank you for this deliciousness!!! How can I keep this hot if I want to serve later? Roasting cauliflower is my absolute favorite way to prepare it – SO delicious. Learn how your comment data is processed. I just stir-fried some last night with chicken, shaved brussel sprouts and a little squeeze of lemon. My Favorite Tips for Roasted Cauliflower Success: Preheat the oven to 450 degrees Fahrenheit (230 Celsius) with a rack in the center position. oh gena you’ve stopped me in my tracks – what an awesome method for cauliflower. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Gena, this is such a beautiful, brilliant main dish! I discovered roasted cauliflower last year and I never stopped! Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Place the cauliflower on top. A very happy Tuesday to you all! Gluten-free, easy to make. So glad you’re here 🙂. So, if you like, pair the cauliflower with a dish that features some legumes, a simple side of grilled tofu or tempeh, or your favorite Tofurkey roast. It was inspired by a recent IG story by Jamie Oliver (@jamieoliver), which I think was inspired by a brilliant photograph taken by David Loftus (@davidloftus), while he was at Miznon Restaurant in Paris (@miznonparis), of a recipe that was originally created by Eyal Shani, owner of Mizon and … Remember to clean them thoroughly. So, I used as a flavor base a lemon tahini sauce that’s similar to many others I’ve shared in the past: a tried-and-true blend of tahini, garlic, lemon, smoked paprika (which complements cauliflower really nicely), and a touch of harissa powder. A hot oven jump starts the caramelization process and ensures that your cauliflower florets gain color (color equals flavor) while also retaining some texture and bite. Place the florets in a large mixing bowl. Roasted cauliflower is delicious on its own but if you want to make it extra special for mother’s day, for example, a tahini-lemon cream sauce with toasted pine nuts and chopped arugula will make an excellent roasted cauliflower salad. And needless to say, there’s no reason to wait for Thanksgiving (or another holiday) to enjoy this tender and healthful dish. Some are as simple as giving the cauliflower head a rub of oil, salt and pepper–even herbs are optional. Our “recipes” are only similar in that I have combined roasted cauliflower with lemon, aside from that they are very different. Thanks Tieghan! Whole Roasted Cauliflower with Turmeric-Tahini and Pistachios It comes out browned and PERFECT. I’m a professionally trained chef and food writer.  I wasn’t sure that I would like the tahini/lemon/mint flavors. I also recommend peeling the stalk as it can be tough and fibrous. Notify me of follow-up comments via e-mail. It’s a whole cauliflower head, generously brushed (or drenched, if that makes it sound more delicious) with olive oil and lotsa spices, roasted until tender and charred and juicy and steaming, and garnished with the best tahini sauce and fresh parsley. 🙂. Leftover cauliflower will keep in an airtight container in the fridge for up to three days. Whole Roasted Cauliflower with Tahini & Halloumi - Dine & Fash Serve while hot. Add cauliflower to oven and roast for 45-60 minutes, or until golden and cooked through. 1 cauliflower head, leaves removed and stalk trimmed 1 tbsp cumin seeds 1 tbsp ground turmeric pinch of salt 2 tbsp olive oil, plus 1 tbsp extra ½ bunch parsley, finely chopped 2 tbsp red wine vinegar ½ cup Greek yoghurt 2 tbsp tahini 1 lemon, juiced If roasting on convection, check the cauliflower at 30 minutes. Would be great on anything! Hope you enjoy this dish as much as we do! 〰️ I made this last night and it came out pretty good but I probably should have let it cook longer than 45 minutes. Using a hotter oven, as well as a few other tips (described below) helps mitigate this. Add the extra virgin olive oil, salt, and red pepper flakes to the bowl and toss gently until the florets are evenly coated with the oil and seasoning. This time of year, you hear so much about pumpkin and butternut squash, but I personally prefer acorn squash; less sweet than the other two, the perfect compliment to savory dishes. Gena, this sounds incredible. Serving size: 1/6 of recipe Place onto a roasting tray and cover with foil and place into a preheated oven at 170 degrees and cook for 40 minutes Thanks Paula 🙂. Before you go about accusing a stranger on the internet of plagiarism, you should get your facts correct. Simple to make, nut-free, gluten-free and vegan. Set the stem and any leaves aside (these are edible, see 'tips for success' box below on ways to use them!). I still have SO much tahini to use. By Nealy Fischer January 28, 2020. Remove the leaves from the cauliflower, then trim the stem flush with the bottom of the head so the cauliflower sits flat and upright. I’ll be dreaming about this until I make it, xx!! This site uses Akismet to reduce spam. Had it again tonight in basic recipe, tossing in halved shrimp for the last couple of minutes, although would have been just as good without. Mmm! You can baste it a few times as it cooks if you like, but I just slathered it in the tahini sauce and let it cook. I’m thrilled it turned out so well.  I am so glad I decided to give this a try. This is such a creative and fun dish, I can’t wait to try it. Sprinkle with pomegranate seeds and fresh herbs, if desired. A delicious variation on a simple roasted cauliflower recipe! I love tahini. I am crazy about roasted cauliflower. Thanks Andj! Your email address will not be published. Super easy to whip up dressing in a blender and the taste is just astounding.  I followed the recipe exactly and it didn’t disappoint. Thanks. I would much rather cook and serve it in a way that coaxes out its best flavor. We live in a world that is obsessed with transforming cauliflower into every possible item under the sun (pizza, oatmeal, pasta, crackers, rice, etc.). Me too, roasted veggies are the best. This is such great news, Mikelle! I usually give every recipe my own spin and this one was great inspiration. Love this! You’re so sweet 🙂. LOVE cauliflower and have oodles of tahini in my fridge right now. Tahini turned out to be another very versatile ingredient. For more tips and step by step photos, check out my. I boil my cauliflower head for 10 minutes prior to baking. This whole roasted lemon tahini cauliflower is the best of both worlds. Even the hubby ate the cauliflower! I LOVE this cauliflower; I could bathe in your lemon tahini dressing. Preheat oven to 190°C. Thank you , Gena, what a wonderful treatment for whole roasted cauliflower! This means if you purchase an item after using these links, I might earn a small commission! Yayy! Serve as a side dish to accompany grilled fish, meat (this Middle Eastern chicken would be great! This looks incredible! But still. what a lovely looking dish:) I love roasted cauliflower, but usually use simply oil, herbs and seasoning – but I’m going to try this, maybe for Christmas dinner, with spicy polenta as a base to sit it on. Look for whole heads of cauliflower whose florets are firm and tightly closed, with little to no blemishes. The nutritionist in me is always focused on dietary macronutrient balance, so I thought it was worth a mention! You can sauté the chopped stem and leaves, but my favorite way to use them is to set them aside (freeze or refrigerate) for cauliflower soup, stir fries, or other pureed applications. It’s as quick and as easy to prepare as a side dish: really, you just whip up the lemon tahini sauce, baste the cauliflower, and let it roast till tender. Can’t wait to try it! Whole Roasted Cauliflower w/Roasted Garlic Tahini Drizzle Written by Dara Published on November 10, 2020 in Food and Drink , Recipes First things first: I’ll admit I was winging the roasted garlic tahini drizzle situation and not measuring, but I can tell you that it was very close to my Tahini … I truly love roasted cauliflower! Sprinkle the cauliflower with the juice of 1 lemon, toss to combine, and roast until cauliflower is tender, 10-15 minutes longer. Can’t speak highly enough about both of these recipes and I am now looking to see “what’s next?”! Drizzle remaining … Sprinkle with mint, pomegranate seeds, and nuts. I had a bunch of leftovers, too, and I actually ended up pulling apart some of the cauliflower and serving it in soft tacos, along with black beans — delicious. 🙂. Ingredients. An elegant and fun way to mix up your basic roasted cauliflower recipe and serve something a little different! This flavourful bomb of a recipe can take place of that main roast on the table. I love cauliflower, but (call me crazy!) This Whole-Roasted Spiced Cauliflower with Tahini and Harissa has a bit of a backstory. Pat it very dry. Instead of salt I used 1 Tbs. Hi Gena, I am a new visitor to your site, but after making this I will definitely return again. Which means that you can confidently offer it up as a table centerpiece at any gathering. Serve this roasted cauliflower as a side dish to accompany grilled fish, meat, or other vegetarian main courses. I could not resist sharing your recipe for roasted cauliflower with tahini and mint. And it creates such an incredibly tender vegetable: you can see how easily I sliced into the center, to make serving wedges. Can you eat cauliflower stems and leaves? This field is for validation purposes and should be left unchanged. So glad you enjoyed this recipe Margo. In preparing this dish, I realized that it’s not just suitable for gatherings or holidays, even though the presentation is a little fancy. Whole Roasted Cauliflower With Green Tahini. You make a lot of it–more than you think you need–but then you use just less than half of it to baste the cauliflower, and the rest for serving.  I normally roast vegetables with lemon, garlic and parm. This maple tahini glazed cauliflower is the simplest side dish. For the sauce: We whisk together tahini, olive oil, lemon juice, soy sauce (coconut aminos if paleo/whole 30), and garlic and whisk away. This site uses Akismet to reduce spam. white miso – YUMMY! This dish also happens to be gluten free, vegetarian, vegan, and dairy free, which makes it a great option if you’re serving friends and family with dietary restrictions. I love any roasted veggies, but cauliflower really does shine when roasted and I am loving the mediterranean flavors going on. Roasted cauliflower is one of my favourites, I also love it with tahini sauce! Hummus and more of this dish are in my future. And it’s so tender! And I agree it wouldn’t be a problem to have this wonderful sauce left over–it’s a version of my favorite salad dressing! Thanks Erin. Roast cauliflower in the oven for 45 minutes or until it can be pierced with a fork. I wrote a short article about it on our own blog site and borrowed your picture from your blog. I can’t wait to try this for Thanksgiving! Caramelized and slightly spicy roasted cauliflower florets are served on a lemon tahini sauce and garnished with freshly torn mint leaves and flaky sea salt. Mmm, I love the cauliflower/tahini/lemon combo. Because you serve the cauliflower with extra sauce at the end, you can take a hands-off approach while it cooks, trusting that the finished product will be very flavorful. Stonefire Grill’s Roasted Cauliflower with Tahini Sauce Yield: 4 servings 1 large cauliflower, whole, thoroughly washed 2 - 3 Tbls extra virgin olive oil Kosher salt Lemon tahini sauce: 1/2 cup tahini paste For a three pack of beautiful extra, The obligatory thanksgiving leftover sandwich. Gotta mix it up every now and then! To serve, drizzle the green tahini sauce on top of the cauliflower and garnish with raw hemp seeds, freshly chopped parsley and cilantro. So simple yet so sensuous! Love that you make your own tahini! Looks delicious!! Set a clean and unlined half sheet pan aside. Delish! This means that, even if you attend a family gathering that features traditional turkey as a main dish, you’ll probably still have quite a few things to eat–especially if you chat with friends or family about veganizing the sides in advance. YUM! I’m not in the habit of publishing nasty, baseless comments on recipe posts, but want my response to be visible to everyone for full transparency. Serve with all of the remaining tahini sauce (and use any additional leftover for salads or as a dip through the week--it'll keep for about 5 days in an airtight container!). Let me know if you try it. Even checked the oven temp on this Wolf oven and now I’m boosting it to 400. I know it is after the fact but let me know if I should remove it. That’s low.  So good.  Even the leftovers at room temp were good. Thanks!! Roasted cauliflower is 100% my favorite veggie! Such a delicious, keeper of a recipe. Transfer cauliflower to a serving platter; drizzle with tahini dressing. February 15, 2018 By julia Leave a Comment. 1.75 hrs later and it is still not done at 375. One important nutritional note about this recipe: while it makes a fabulous presentation, it’s not super high in protein. Whole Roasted Cauliflower with Curry Tahini Sauce | Vegan Main. Cold Vegetables = Slower, Stalled Caramelization. A delicious and easy twist on roasted cauliflower! Posts may contain Amazon Associate or RewardStyle affiliate links. This isn’t a novel flavor combination. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. I love pumpkin and squash, but sometimes think other veggies deserve the same amount of attention! So long as it’s a reasonable size, Janet, it won’t take long. Learn how your comment data is processed. Meanwhile, in a small bowl, whisk together tahini, water, lemon juice, and remaining 1/2 tsp salt. Don't be tempted to skip the mint, it adds a lovely bright element to this dish and brings the whole thing together! There are many different approaches to preparing whole roasted cauliflower. I make my own tahini, toasting and grinding sesame seeds: simple and cheap. When steamed, riced, or eaten raw, or prepared in these new popular ways, cauliflower remains plain Jane. Rub the outside of the cauliflower with the olive oil, then sprinkle evenly with the cumin, coriander, 1 teaspoon kosher salt and several grinds of pepper. Privacy Policy© copyright the full helping | site by kc + mtt. This whole roasted cauliflower is the perfect side dish or main course for Christmas, Thanksgiving, or simply a cosy weekend meal. 10 Affordable Everyday Food Photography Backgrounds, 3 tablespoons tahini (*I strongly recommend Soom brand), 2 tablespoons freshly squeezed lemon juice, 1 small garlic clove, microplane or pressed, fresh mint leaves, torn into small pieces. Spoon the tahini sauce onto a large serving plate or platter and spread it into a thin (but not too thin) layer. Season the water with salt, then place the cauliflower head, stalk side down, in the water and cover the pot Hi Laura. I have been trying to plan a perfect Thanksgiving menu and I’m definitely adding this! To serve, I’d simply pair your cauliflower wedges with the sauce and–if you want to get festive–a sprinkle of pomegranate seeds or fresh herbs. Feb 20, 2019 - Here’s the reaction I get every time I bring this whole roasted cauliflower dish to the table and there are some new guests: “WTF IS THAT? It’s the perfect holiday main. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread baking. Cooking time is way off! This recipe is all about the cauliflower! Just popped over your blog and love it! It’s also seriously flavourful. Material may not be duplicated or republished without permission. Thanks for the idea:). Hi! You should end up with about 1 1/3 cups tahini sauce. xoxo. It’s such a great combination. Another factor to consider? No juggling separate gravies or sauces or toppings for this dish! Whole Roasted Cauliflower Remove all the large leaves off the cauliflower and wash well with cold water Rub the cauliflower well with the harissa and drizzle with the olive oil and season with salt and pepper. I’m almost 65% Whole roasted cauliflower with tahini yoghurt, parsley sauce and roasted almonds Serves 6. This is one of the best roasted cauliflower recipes ever! Loved the way you’ve charred the cauliflower florets. Stir in warm water, 1 tablespoon at a time, … Other methods are a little more complex; I love Jamie Oliver’s whole roasted cauliflower, for instance. Yes! As you can see, the cauliflower takes on a beautiful, golden hue as it roasts, and the garlic, lemon, and tahini flavors seep right into the vegetable. So fresh and zesty. I think it’s awesome too, and sometimes call it dinner. 1) I re-published this recipe (April 2019) 6 months before the cookbook (published September 2019) you are accusing me of copying was even published, in fact, it was an update on a recipe that I shared over 6 years ago. I hope you’ll enjoy it as much as I do. Glad I have left overs. I love how you made something so simple into such a standout dish. Problem solved! Promise. I can’t wait to try adding this tahini and lemon juice. with the creamy tahini sauce and bright mint work so harmoniously together. If using a Dutch oven, bake the cauliflower, covered, for 25 minutes. Use your knife to halve or quarter any remaining large florets (top of the crown down through the stem) so that all the florets are medium-large in size. Drizzle green tahini over the top of the cauliflower, reserving about 2-3 tbsp for after roasting. Roasted with a bit of dressing but served with dressing drizzled on top. They are completely edible. I love this too, but 400 degrees cooks it in about 25 minutes and it’s golden brown. How to Serve This Roasted Cauliflower Recipe: Spoon the tahini sauce onto a large serving plate or platter and spread it into a thin (but not too thin) layer. So you stole this recipe from the Sussman cookbook without giving them any credit? Transfer to a medium ovenproof skillet. But, for a dish that’s so simple to prepare, it’s effortlessly impressive and attention-grabbing. post it on instagram and tag it #abeautifulplate. 3) If you were at all familiar with my site or work, you would know I’m a professional and that if I ever do share recipes that were inspired by cookbooks or other fellow chefs/authors, I ALWAYS disclose this information in the recipe card itself, as well as in the recipe post. These recipes marry perfectly and will definitely get your crowd ooh-ing and aah-ing! It’s also a really simple way to prepare cauliflower–easier in a lot of ways than chopping the cauliflower up ahead of time. I would have never thought to pair tahini with cauliflower – brilliant idea! What can I s, What could be better for 2020 cooking fatigue and, Could these mini sweet potato casseroles be any cu. Serve immediately. Required fields are marked *. The combination of the deeply caramelized, slightly sweet and spicy cauliflower (I have a few tricks up my sleeve on how to roast cauliflower, which I share below!) It’s as quick and as easy to prepare as a side dish: really, you just whip up the lemon tahini sauce, baste the cauliflower… This recipe is genius … as in, I can pretty much not pin it fast enough. Marinated with a fast and easy sesame marinade, and roasted in a heat-resistant pot. Within only 30 minutes you have a healthy and tasty veggie dish on your table. Better to have a little extra on hand, trust me, than to run out! Gently place the roasted … Roast for 25 minutes, gently flipping the florets halfway through the roasting process, or until they are deeply caramelized and. So, here’s the deal. Enjoy! Each week, you can expect accessible recipes and links to thought-provoking articles. This roasted cauliflower recipe goes well with so many dishes. Using a large chef's knife, cut off the stalk of the cauliflower so it lays flat on your cutting board. !” Okay, maybe that’s just what I imagine people are thinking from the raised eyebrows and very inquisitive expressions on their faces. This isn’t that kind of recipe. Sprinkle sesame seeds and season generously with sea salt. This is a new favorite… love the mixture of textures, and the combination of hearty roasted cauliflower, with the light and bright flavors of lemon and mint. Serve it with a tangy tahini sauce for ultimate deliciousness! Thanksgiving or not, I would enjoy this any day of the week.I I like your tip about choosing a medium sized cauliflower–I once chose a large one and had the kind of problem you describe. 🙂 Thanks! 2) I actually own the cookbook that you’re referring to, Sababa by Adeena Sussman. Still, it’s nice to have at least one dish that feels like a “main”–something substantial and eye-catching, a centerpiece in its own right. This looks amazing. 😉 That dinner sounds wonderful!!! Deeply caramelized roasted cauliflower florets served on a lemon tahini sauce and garnished with lots of torn mint leaves and flaky finishing salt. Place the clean, unlined half sheet pan in the oven and allow it to preheat at 450 degrees for 5 minutes (set a timer!).  Definitely a keeper! For this dish, I wanted a super streamlined approach, because let’s face it, preparing for the holidays involves enough details! Now I just need to top it with some lemon tahini, brilliant! Whisk together the tahini, warm water, garlic, lemon juice, salt, paprika, and harissa, if using. Paired with a soup and/or a grain salad, it would make for a wonderful weekend supper. Cumin Spiced Lentils and Rice with Everyday Lemon…, Israeli Couscous Salad with Roasted Cauliflower,…, Chili Roasted Cauliflower, Brown Rice & Kimchi Bowls, GIVEAWAY time! We chose to eat it along with other roasted veggies and kabobs, and it was perfect. Not, Nothing better for the day after a holiday cooking, Nantucket cranberry pie ❤️ Thanks so much for this and also you’re AMAZING red lentil soup which fed us happily for three consecutive lunches! I have been on a cauliflower binge lately so I can’t wait to try this recipe!