Sun is out now. Yayyy!!!! Summer time. So, my hand is completely fine. Am back to blogging. I have many recipes ready to be published. Are you up for all these? Raw mini banoffee pie, Homemade harissa paste, GF bread.
Don’t we all love cauliflower? I thought of calling it Cauliflower steak, but I really want to enjoy this as a roasted cauliflower dish without the term ‘steak’ hovering over it. And, a lip-smacking spinach tahini sauce, am sure y’all will love it. The most important feature of this dish is the way you cut the cauliflower. Take a knife and start slicing the cauliflower with everything intact.
This roasted cauliflower has a special spice rub. Takes under 10 minutes to prep, another 40 minutes to roast, you could do them all in under an hour. Spinach tahini sauce is my new favorite. Goes excellent as salad dressing as well. Loaded with spinach, this is a healthier twist on an authentic tahini sauce, yum 🙂
You need:
For the Spice rub
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Red Chili Flakes- 1/2 tsp
- Onion flakes-1 tsp
- Garlic flakes-1 tsp
- Pepper-1/2 tsp
- Salt-1 tsp
- Cornstarch-1 tsp
For roasting cauliflower
- Cauliflower sliced-3 pieces
- Olive oil-1.5 tsp
For Spinach Tahini Sauce
- Spinach-loosely packed-1/2 cup
- Tahini-1/4 cup
- Garlic-1 very small clove-else it gets really garlick’y’
- Lemon juice-1 Tbsp
- Water-1/4 cup
- Salt-to taste
- Agave-1 tsp (optional)
Method:
- Preheat the oven to 170 celcius to 340 F.
For the Spice rub
- Dry roast all the spices except cornstarch and pound in mortar and pestle
- Add cornstarch to the pounded spices, mix well.
For roasting cauliflower
- Slice the cauliflower into thick slices.
- Rub the spices on the cauliflower slices evenly-on both sides
- Drizzle olive oil.
- Roast for 15 mins, flip once and roast for another 20 minutes.
- By this time, cauliflower will be very very tender. Flip the tray onto a plate to ensure cauliflower doesn’t fall apart
For Spinach Tahini Sauce
- Blitz all the ingredients in a tiny-blender/food processor until smooth and creamy
- Drizzle over the roasted cauliflower and enjoy 🙂
- Cumin seeds-1 tsp
- Fennel seeds-1 tsp
- Red Chili Flakes- ½ tsp
- Onion flakes-1 tsp
- Garlic flakes-1 tsp
- Pepper-1/2 tsp
- Salt-1 tsp
- Cornstarch-1 tsp
- Cauliflower sliced-3 pieces
- Olive oil-1.5 tsp
- Spinach-loosely packed-1/2 cup
- Tahini-1/4 cup
- Garlic-1 very small clove-else it gets really garlick’y’
- Lemon juice-1 Tbsp
- Water-1/4 cup
- Salt-to taste
- Agave-1 tsp (optional)
- Preheat the oven to 170 celcius to 340 F.
- Dry roast all the spices except cornstarch and pound in mortar and pestle
- Add cornstarch to the pounded spices, mix well.
- Slice the cauliflower into thick slices.
- Rub the spices on the cauliflower slices evenly-on both sides
- Drizzle olive oil.
- Roast for 15 mins, flip once and roast for another 20 minutes.
- By this time, cauliflower will be very very tender. Flip the tray onto a plate to ensure cauliflower doesn’t fall apart
- Blitz all the ingredients in a tiny-blender/food processor until smooth and creamy
- Drizzle over the roasted cauliflower and enjoy 🙂
Be careful when you flip cauliflower and when you transfer to a plate. They tend break & fall apart.
I love ur style of cutting cauliflower Charu,I should try this… Never used tahini in cooking this s super yum
You should Vidz. They are super yum
wow flavorsome cauliflower with a delicious accompainment…. hope you are doing well now dear Charu… since i was on vacation so coudnt notice who all were away …. nice to see you back dear…
Thanks Chits <3
That’s pretty much me on a plate!! Looks so good 🙂
So true, it is you on a plate 🙂 Roasted veges with a middle-eastern touch = Elaine <3
This sounds great…i recently made tahini and dill with yoghurt to pour over veggies. I love the addition of spinach. I think that would go great with roasted cauliflower.
Thanks for sharing!