Cauliflower, Tahini Lemon Cream, Toasted Almonds
Cauliflower, Tahini Lemon Cream, Toasted Almonds - Image 2

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.

Price range: €5.00 through €67.16

€16.00
€67.16
€10.24
€9.00
€30.00
€22.00
€5.00
€5.00
€11.00
€10.00
€10.00
€11.00
€11.00
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Step 1
Preheat your oven to 220°C (425°F).

Step 2
Break the cauliflower into florets, cutting any large pieces into 2-3 smaller florets. Grease a baking tray with a little olive oil and place the cauliflower pieces on it. Drizzle with 2 tablespoons of olive oil, rubbing it evenly over the cauliflower. Season with salt, pepper, cumin, turmeric, and smoked paprika. Toss to coat the cauliflower thoroughly with the spices.

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Step 3
Spread the cauliflower 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.

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Step 4
Add the slivered almonds 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.

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Step 5
While the cauliflower is roasting, make the tahini lemon sauce. Chop the preserved lemon and garlic, and add them to a deep bowl along with tahini, yogurt, ⅓ teaspoon of salt, and 1 tablespoon of water. 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 lemon juice.

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Step 6
In a small bowl, whisk together 1 tablespoon of olive oil, 2 tablespoons of honey, and 1.5 tablespoons of lemon juice. Set aside.

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Step 7
For garnish (optional): Add 4 lemon slices to a hot frying pan drizzled with a little oil. Pan-fry for 3-4 minutes on each side until slightly charred.

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Step 8
Assemble the dish: Spread the tahini lemon cream on a large serving platter. Transfer the roasted cauliflower on top. Drizzle evenly with the lemon honey dressing. Top with toasted slivered almonds and charred lemon slices. Garnish with fresh herbs like parsley or cilantro (coriander).

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Step 9
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.

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