Best 3 Roasted Cauliflower With Tahini Parsley Sauce Recipes

**Roasted Cauliflower with Tahini-Parsley Sauce: A Symphony of Flavors**

Savor the delightful union of crispy, tender roasted cauliflower florets enveloped in a creamy, tangy tahini-parsley sauce. This symphony of flavors dances on your palate, offering a harmonious blend of sweet, nutty, and savory notes. As you delve deeper into the article, you'll discover two additional enticing recipes that elevate the versatility of roasted cauliflower. Embark on a culinary journey where roasted cauliflower takes center stage, transformed into a flavorful salad and a comforting soup. Let your taste buds rejoice in the diverse textures and vibrant flavors that await you in this trio of culinary creations.

**Roasted Cauliflower Salad with Chickpeas and Feta:**

Roasted cauliflower florets take a refreshing turn when paired with crisp romaine lettuce, juicy cherry tomatoes, hearty chickpeas, and crumbled feta cheese. A zesty lemon-tahini dressing brings the salad to life, adding a burst of citrusy brightness that perfectly complements the roasted cauliflower's nutty sweetness.

**Roasted Cauliflower Soup with Cheddar and Bacon:**

Indulge in a velvety smooth soup where roasted cauliflower and sharp cheddar cheese come together in perfect harmony. Crispy bacon bits add a smoky, savory dimension, while a hint of nutmeg lends a touch of warmth and complexity. This cozy and comforting soup is sure to become a favorite on chilly evenings.

Embark on a culinary adventure with roasted cauliflower as your guide. From the tantalizing roasted cauliflower with tahini-parsley sauce to the vibrant salad and the velvety soup, these recipes offer a delightful exploration of flavors and textures. Let your taste buds dance with joy as you savor each bite of these culinary masterpieces.

Here are our top 3 tried and tested recipes!

TAHINI CAULIFLOWER

Tahini Cauliflower image

Recently I traveled to Israel and had a version of this cauliflower dish several times. I shortened the cooking time by sauteing the cauliflower instead of roasting it. You can throw some garlic cloves in at the same time and they get deliciously golden and soft. The sumac in the za'atar spice really brightens up the whole dish.

Provided by Food Network

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
1/4 cup canola oil
5 cloves garlic, peeled and trimmed
1 large head cauliflower, cut into florets
Kosher salt and freshly ground black pepper
1/4 cup tahini
1/4 cup Greek yogurt
2 teaspoons pomegranate molasses or honey
1 teaspoon ground cumin
1/4 teaspoon cayenne
Juice of 1 lemon
2 tablespoons toasted sesame seeds
1 tablespoon za'atar spice
1/4 cup fresh parsley leaves, chopped

Steps:

Heat the olive oil and canola oil in a large nonstick skillet over medium-high heat. Add the garlic and cauliflower and season with salt and pepper. Cook, stirring occasionally, until the cauliflower is tender and golden in spots, about 10 minutes.
Meanwhile, combine the tahini, yogurt, pomegranate molasses, cumin, cayenne, lemon juice, 1 teaspoon salt and a few grinds of pepper in a small bowl.
Transfer the cauliflower and garlic to a medium bowl and set aside. Wipe out the skillet and set over low heat.
Add the tahini mixture and 1/3 cup water to the skillet and cook, stirring frequently, until smooth and warm, about 3 minutes. Add the cauliflower and garlic and toss to combine. Season with salt and pepper. Transfer to a serving platter.
Combine the sesame seeds and za'atar in a small bowl. Top the cauliflower with the chopped parsley and sesame seed mixture.

ROASTED CAULIFLOWER WITH TAHINI YOGURT SAUCE

Roasted Cauliflower with Tahini Yogurt Sauce image

I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.-Lidia Haddadian, Pasadena, California

Provided by Taste of Home

Categories Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/4 cup grated Parmesan cheese
3 tablespoons olive oil
2 garlic cloves, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 small head cauliflower (about 1-1/2 pounds), cut into 4 wedges
SAUCE:
1/2 cup fat-free plain Greek yogurt
1 tablespoon lemon juice
1 tablespoon tahini
1/4 teaspoon salt
Dash paprika
Dash cayenne pepper
Minced fresh parsley

Steps:

Preheat oven to 375°. In a small bowl, mix the first five ingredients. Rub over cauliflower; arrange in a foil-lined 15x10x1-in. baking pan coated with cooking spray, cut sides up. Roast 40-45 minutes or until golden brown and tender., For sauce, in a small bowl, mix yogurt, lemon juice, tahini, salt, paprika and pepper; serve over cauliflower. Sprinkle with parsley.

Nutrition Facts : Calories 177 calories, Fat 14g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 421mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

ROASTED CAULIFLOWER WITH TAHINI-PARSLEY SAUCE

Roasted Cauliflower With Tahini-Parsley Sauce image

This Middle Eastern sauce goes wonderfully with foods other than roasted cauliflower. It's traditionally served with falafel and keftes, fish, salads, deep-fried vegetables - or just with pita bread.

Provided by Martha Rose Shulman

Categories easy, side dish

Time 1h

Yield Serves four to six, with some sauce left over

Number Of Ingredients 8

Ingredients

1 large cauliflower, broken into florets
Salt to taste
Freshly ground pepper to taste
2 tablespoons extra virgin olive oil
2 to 3 garlic cloves, to taste, cut in half, green shoots removed
1 cup sesame tahini
1/4 to 3/4 cup fresh lemon juice, to taste
1 cup finely chopped flat-leaf parsley (2 bunches)

Steps:

Preheat the oven to 400 degrees. Meanwhile, bring a large pot of water to a boil, and fill a bowl with ice water. When the water comes to a boil, salt generously and add the cauliflower. Blanch for two minutes, and transfer to the ice water. Drain and blot dry. Transfer to a baking dish.
Season the cauliflower with salt and pepper, and toss with the olive oil. Place in the oven, and roast for 30 to 40 minutes, stirring from time to time, until tender and lightly browned.
Puree the garlic cloves with 1/4 teaspoon salt in a mortar and pestle. Transfer to a bowl, and whisk in the sesame tahini. Whisk in the lemon juice, beginning with the smaller amount. The mixture will stiffen up. Gradually whisk in up to 1/2 cup water, until the sauce has the consistency of thick cream (or runny yogurt). Stir in the parsley. Taste, and adjust salt and lemon juice. Serve with the cauliflower. You will have some sauce left over.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 21 grams, Carbohydrate 19 grams, Fat 27 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 527 milligrams, Sugar 4 grams

Tips:

Choose the right cauliflower: Look for a head of cauliflower that is compact and heavy, with no brown spots or blemishes.
Roast the cauliflower in a hot oven: This will help to caramelize the cauliflower and give it a slightly crispy texture.
Make sure the tahini sauce is smooth and creamy: If the sauce is too thick, add a little water or lemon juice to thin it out.
Use fresh herbs: Fresh herbs, such as parsley and cilantro, will add a bright, flavorful touch to the dish.
Serve the roasted cauliflower with your favorite sides: Roasted cauliflower can be served with a variety of sides, such as rice, quinoa, or roasted vegetables.

Conclusion:

Roasted cauliflower with tahini-parsley sauce is a delicious and healthy dish that is perfect for a weeknight meal. The cauliflower is roasted until tender and slightly crispy, and the tahini-parsley sauce is creamy and flavorful. This dish is sure to be a hit with your family and friends.