Roasted Cauliflower With Tahini And Sriracha Recipes

ROASTED CAULIFLOWER WITH TAHINI SAUCE

Roasted Cauliflower with Tahini Sauce image

Roasting cauliflower intensifies its flavor. Served with a creamy tahini sauce, this is a simple yet delicious side dish or starter. It's also great as part of a meze spread. You can serve the cauliflower hot or at room temperature.

Provided by atsirou

Categories Side Dish Vegetables Cauliflower

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, divided
1 head cauliflower, broken into florets
2 teaspoons za'atar
1 teaspoon salt
2 tablespoons plain yogurt
1 tablespoon tahini
1 tablespoon lemon juice, or more to taste
1 tablespoon warm water, or as needed
salt to taste
1 tablespoon sesame seeds
½ teaspoon sumac powder

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly with 1 tablespoon olive oil.
Place cauliflower florets into a bowl and toss with remaining 1 tablespoon olive oil, za'atar, and salt. Arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven until golden brown, 35 to 45 minutes, turning after 20 minutes.
Prepare the tahini sauce while the cauliflower is roasting. Mix yogurt, tahini, and lemon juice in a small bowl until well combined. Stir in warm water, 1 tablespoon at a time, until a drizzling consistency is achieved. Season with more salt or lemon juice if desired.
Place sesame seeds in a small skillet over medium heat. Toast, stirring often, until golden, about 3 minutes. Remove from the skillet.
Arrange cauliflower in an even layer in a shallow dish, drizzle with tahini dressing, and sprinkle with toasted sesame seeds and sumac.

Nutrition Facts : Calories 139.2 calories, Carbohydrate 10.4 g, Cholesterol 0.5 mg, Fat 10.2 g, Fiber 4.6 g, Protein 4.4 g, SaturatedFat 1.5 g, Sodium 674 mg, Sugar 4.1 g

ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA

Roasted Cauliflower with Tahini and Sriracha image

Tahini and Sriracha are both delicious, and work surprisingly well together. This is a savory side dish or appetizer with a kick!

Provided by LauraF

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound cauliflower florets
1 tablespoon grapeseed oil
1 pinch ground cumin
salt and ground black pepper to taste
2 tablespoons tahini
1 tablespoon Sriracha sauce
2 teaspoons water, or as needed
1 tablespoon chopped cilantro
1 teaspoon sesame seeds

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
Plate cauliflower and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 16.6 g, Fat 16 g, Fiber 7.6 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 482.2 mg, Sugar 5.5 g

ROASTED CAULIFLOWER WITH SESAME

Roasted Cauliflower with Sesame image

This dish is compulsively delicious. One adult could easily eat the entire head of cauliflower for dinner and feel good about it.

Provided by Anthony Bourdain

Categories HarperCollins Side Cauliflower Sesame Roast Vegetable Vegetarian Vegan Wheat/Gluten-Free Dairy Free Peanut Free Tree Nut Free

Yield 4-6 servings, as a side dish

Number Of Ingredients 11

Ingredients

1 head of cauliflower, broken by hand into florets
1/4 cup extra-virgin olive oil
2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon dried oregano
Freshly ground black pepper to taste
2 tablespoons tahini
1 tablespoon white miso
2 teaspoons red wine vinegar
1 1/2 tablespoons water
3 tablespoons toasted white sesame seeds

Steps:

Preheat the oven to 450°F.
In a large mixing bowl, combine the cauliflower, oil, salt, coriander, oregano, and pepper and toss well to evenly coat the cauliflower with the oil and spices. Transfer to a sheet pan and arrange in an even layer, making spaces between the pieces as much as possible. Roast the cauliflower in the oven for 20 minutes, turning the tray and lightly tossing the pieces halfway through.
While the cauliflower roasts, combine the tahini, miso, vinegar, and 1 1/2 tablespoons water in a small mixing bowl, and whisk until smooth.
Once the cauliflower is done, remove it from the oven, transfer to a mixing bowl, and toss with the sauce and sesame seeds to coat evenly.

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