Best 5 Roasted Cauliflower With Tahini Yogurt Sauce Recipes

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**Roasted Cauliflower with Tahini Yogurt Sauce: A Symphony of Flavors**

Savor the delightful fusion of roasted cauliflower and creamy tahini yogurt sauce in this enticing recipe. Roasted cauliflower takes center stage, caramelized to perfection, offering a delightful crunch and smoky sweetness. Complemented by a luscious tahini yogurt sauce, this dish bursts with a symphony of flavors, combining tangy, nutty, and savory notes. A sprinkle of vibrant pomegranate seeds and fresh herbs adds a touch of color and a burst of freshness, elevating this dish to a culinary masterpiece. Alongside the main recipe, discover variations that cater to diverse dietary preferences, including a vegan version with cashew-based sauce and a gluten-free option with almond flour as the breading. Embark on a culinary journey with roasted cauliflower as your guide, and explore a world of flavors that will leave your taste buds dancing.

Let's cook with our recipes!

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY



Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!

Provided by Nichi Hoskins

Categories     Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

2 large heads cauliflower
6 tablespoons olive oil
1 ¼ teaspoons kosher salt,
¼ teaspoon black pepper
1 tablespoon za'atar
1 teaspoon ground cumin
1 cup full-fat greek yogurt
3 tablespoons tahini
1 lemon, zested
1 lemon, juiced
1 tablespoon extra virgin olive oil, good-quality
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

  • Preheat the oven to 425°F (220°C).
  • Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
  • In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
  • Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
  • While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
  • To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams

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

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 YOGURT TAHINI DRESSING



Roasted Cauliflower with Yogurt Tahini Dressing image

Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.

Provided by Marc Murphy

Categories     appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

2 heads cauliflower, cut into florets
Two 15-ounce cans chickpeas, drained
6 shallots, cut into quarters
2 tablespoons zaatar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
2 tablespoons tahini
Juice of 2 lemons

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
  • To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
  • Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

GRILLED CAULIFLOWER SALAD WITH TAHINI YOGURT SAUCE



Grilled Cauliflower Salad with Tahini Yogurt Sauce image

Seasoned with cumin and sumac and drizzled with a bright lemony sauce, this cauliflower salad is the perfect addition to your barbecue spread. We use a grill basket to prevent the florets from falling between the grates (but if you don't have one you can line the grates with foil instead). Topped with fresh herbs, walnuts and sultanas, this is sure to become a regular part of your summer rotation.

Provided by Food Network Kitchen

Categories     side-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup olive oil
1 tablespoon ground sumac
1 teaspoon ground cumin
1 teaspoon ground turmeric
8 cups cauliflower florets (larger bite-size pieces; from about 1 large head)
Kosher salt and freshly ground black pepper
1/3 cup plain whole-milk yogurt
2 tablespoons tahini
2 tablespoons lemon juice
2 cloves garlic, minced
1/2 cup fresh mint leaves, chopped
1/2 cup fresh flat-leaf parsley leaves and tender stems, chopped
3 green onions, chopped
1/2 small red onion, chopped
1/2 cup walnuts, chopped
1/3 cup sultanas or golden raisins

Steps:

  • Preheat a grill to medium-high.
  • Combine 3 tablespoons of the olive oil, 2 teaspoons of the sumac and the cumin and turmeric in a large bowl. Add the cauliflower florets and toss with the spice mix until fully coated.
  • Place a grill basket or a 12-by-18-inch piece of aluminum foil on the grill, then add the cauliflower in a single layer. Close the lid and grill for 15 minutes. Open the lid and flip the florets with a pair of tongs. Close the lid and grill until the cauliflower is charred in spots and crisp tender, 10 to 15 minutes more.
  • Meanwhile, whisk together the yogurt, tahini, lemon juice, garlic, remaining 1 tablespoon olive oil, remaining 1 teaspoon sumac, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 tablespoons water in a small bowl. Set the tahini yogurt sauce aside.
  • Transfer the grilled cauliflower to a large serving plate and season with salt. Top with the mint, parsley, green onions, red onions, walnuts and sultanas, then drizzle with the tahini yogurt sauce (see Cook's Note). Serve warm or at room temperature.

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

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 firm and has tightly packed florets.
  • Roast the cauliflower at a high temperature: This will help to caramelize the florets and give them a nutty flavor.
  • Use a variety of spices: Feel free to experiment with different spices to create a flavor profile that you enjoy. Some good options include cumin, paprika, garlic powder, and onion powder.
  • Make sure the tahini sauce is smooth: If your tahini sauce is too thick, you can add a little bit of water or yogurt to thin it out.
  • Serve the roasted cauliflower immediately: This dish is best enjoyed fresh out of the oven.

Conclusion:

Roasted cauliflower with tahini yogurt sauce is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new way to enjoy cauliflower, give this recipe a try.

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