Spiced Cauliflower with Tahini

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: 4

Ingredients

Cauliflower
  • 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
Tahini Sauce
  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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

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