This roasted cauliflower with a lemon tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt to create a dish that is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Roasting a whole cauliflower may seem intimidating at first, but trust me, it’s easier than you think. Simply trim the leaves and stem, rub the cauliflower with olive oil and spices, and pop it in the oven until golden brown and tender. The result is a beautifully caramelized exterior with a melt-in-your-mouth interior.

What truly elevates this dish is the lemony tahini sauce. Tahini, a paste made from ground sesame seeds, adds a creamy richness with a hint of nuttiness that perfectly complements the earthy flavor of the cauliflower. The addition of lemon juice adds a refreshing tang, brightening up the entire dish.

Once roasted to perfection, drizzle generously with lemony tahini sauce, sprinkle chopped nuts and parsley for added crunch and depth of flavor, and thinly sliced cabbage adds a pop of color and texture. Sprinkle with flaky sea salt to enhance the flavors and create a perfect balance of salty and savory. It’s sure to impress at gatherings, but honestly, it’s so good that you could easily find yourself polishing off the entire cauliflower on your own!

Instructions

1. Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
2. Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
3. Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.

4. Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.

5. Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
6. While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.

7. Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
8. Store any leftovers in a covered container for 3-5 days.

Try these other recipes:

Fall Harvest Quinoa Salad with Butternut Squash

Roasted Butternut Squash

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Cauliflower with Lemon Tahini Dressing

This roasted cauliflower with a lemony tahini dressing is topped with chopped nuts, shredded cabbage, parsley, and flaky sea salt. This dish is not only visually stunning but also bursting with flavor, making it the perfect centerpiece for any gathering.

Course Main Course, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword roasted cauliflower, tahini

Prep Time 5 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Cauliflower

• 1 whole cauliflower
• 2 tbsp olive oil, plus extra for drizzling
• 1/2 tbsp turmeric
• 1 tbsp cumin
• 1/2 tbsp flaky salt
• 1 tsp paprika

Tahini Sauce

• 1/3 cup tahini mixed well
• 3 tbsp lemon juice
• 1 tbsp minced garlic
• 1/2 tbsp olive oil
• 1/2 cup water, plus extra for thinning

Garnish

• chopped parsley
• chopped nuts, peanuts or pistachios
• shredded purple cabbage
• flaky salt

Instructions

• Preheat oven to 450 degrees. Wash the cauliflower and trim any longer leaves. Leave some leaves on the base of the cauliflower as they are delicious when roasted. If the cauliflower does not sit flat, slice the bottom of the cauliflower until it sits evenly.
• Heat a large pot of water to boiling. Add the cauliflower, reduce heat, and cover. Simmer for about 8-10 minutes.
• Drain the cauliflower on a cooling rack or some paper towels for a few minutes until it cools down.
• Prepare a baking sheet with parchment paper. Place the cauliflower on the baking sheet and drizzle with oil. Rub the turmeric, cumin, paprika, and salt until evenly covering the cauliflower. Use gloves to avoid any staining from the turmeric. Drizzle with a little more olive oil and flaky salt if desired.
• Roast for 45 minutes until golden and slightly charred. Adjust the time based on how large your cauliflower is.
• While the cauliflower roasts, make the tahini sauce. Whisk together the tahini, lemon juice, garlic, and oil until smooth. Add water and whisk well until you reach a drizzling consistency. Add more water if necessary.
• Place the roasted cauliflower on a serving dish and let cool for a few minutes. Drizzle with the tahini sauce and top with parsley, cabbage, peanuts or pistachios, and extra flaky salt.
• Store any leftovers in a covered container for 3-5 days.

The post Roasted Cauliflower with Lemon Tahini Dressing appeared first on The Hungry Carrot.

Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.

This recipe is simple, healthy, and only requires a few ingredients. The toughest part is peeling and dicing the squash but it results in such a versatile dish that goes great in a Fall harvest salad or even can be made into the best butternut squash ravioli.

Ingredients

Butternut Squash: You can dress it up any way you like, but I add spicy nutmeg and salt and pepper to make a wonderfully savory squash. Fresh squash freezes extremely well if you want to keep some prepped on hand. It also freezes once cooked, but it will be softer once thawed and is best for ravioli or soups.

Herbs and Spices: This squash is versatile and holds up nicely to many flavors. I love the spice of freshly ground nutmeg, but another great combination is to add a little brown sugar and thyme for a different twist.

Instructions

1. Preheat your oven to 425 degrees.
2. Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
3. Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
4. Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
5. Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.

Try these other recipes:

Fall Harvest Quinoa Salad with Butternut Squash

Vegan Bread Bowls

Easy Vegan Spaghetti

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

Print

Roasted Butternut Squash

Roasted butternut squash is a comforting and savory compliment to your next meal. This lightly spiced and oven-roasted squash makes for a healthy side dish and is perfect for a Fall or Winter meal.

Course Side Dish

Keyword butternut squash, gluten free, side dish, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 medium butternut squash
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp nutmeg
• 1/2 tsp pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

• Preheat your oven to 425 degrees.
• Peel and half the squash. Scoop out all the seeds and dice the squash into 1-inch chunks.
• Prepare a baking sheet with a silicone mat. Add the squash, oil, and spices to a mixing bowl and toss to coat the squash evenly.
• Roast the squash for 20-25 minutes until soft in the middle with crispy edges.
• Let the squash cool for a few minutes and serve immediately or add it to your favorite salad, soup, or in a veggie quesadilla.

Notes

• Fresh squash freezes well for a couple of months and can be roasted from frozen. 
• You can freeze the roasted squash but once thawed, it will be fairly soft. I recommend using it in a soup or ravioli if thawing roasted squash. 
• Adjust the spices to taste if needed. 

The post Roasted Butternut Squash appeared first on The Hungry Carrot.