Roasted cauliflower with shawarma spice and turmeric tahini

In a whirlwind of holiday meals, I love to incorporate different types of roasted vegetables. Let's face it- vegetables are delicious when they are roasted, store well in the fridge for a few days, and bonus points for being healthy! We go through a lot of cauliflower in this house. I decided to toss it in homemade shawarma spice I keep on hand (for when I make this shawarma chicken recipe) and then topped it with a turmeric tahini dressing. I added some fresh pomegranate seeds and herbs for the pop. WOW! I'm loving this dish so much. It's really elegant and doesn't require major effort. You know I love that. So here we go, roasted cauliflower with shawarma spice and turmeric tahini.

What you need:

• Cauliflower- for this recipe, I prefer to use fresh florets. You could use frozen instead, if you prefer.
• Shawarma spice- I definitely find it helpful to make my own blend and keep a batch on hand since we use it multiple times a month. You could use store bought- but I often find it more lackluster. If your short on time, it'll work in a pinch.
• Olive oil
• Turmeric tahini: Tahini, lemon juice, water, olive oil, maple syrup, salt, turmeric.
• Pomegranate seeds, for garnish
• Chopped fresh dill and mint, for garnish
• Sesame seeds, for garnish

How to make roasted cauliflower with shawarma spice and turmeric tahini:

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Toss the cauliflower onto the parchment paper along with the olive oil and shawarma spice mix.
3. Mix well so that each piece is well coated in oil and spices. Roast for 40-45 minutes. (I used rather large florets. If you prefer smaller florets, you will have to adjust the cooking time)
4. While the cauliflower is roasting, whisk together the turmeric tahini dressing.
5. Remove the cauliflower from the oven and transfer to a serving platter.
6. Top with the sauce, pomegranate seeds, fresh chopped herbs, and sesame seeds.

Storing and reheating:

Store ready roasted cauliflower in an airtight container or pan, in the fridge for up to 4 days. The dressing will store for up to 1 week. (store the components seperatly)

To reheat, place the cauliflower uncovered in a hot oven until warmed through. Drizzle with sauce and toppings just before serving.

more roasted veggies:

Maple Facon Brussel Sprouts

4 easy roasted veggie sides everyone will love!

Roasted cauliflower with shawarma spice and turmeric tahini

Roasted until golden and caramelized, this shawarma spiced cauliflower is packed with warm Middle Eastern flavors and irresistible texture. A creamy tahini turmeric drizzles adds a rich nutty finish, along with fresh herbs and juicy pomegranate seeds.

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Prep Time 5 minutes mins

Cook Time 45 minutes mins

Servings: 6 servings

Course: Side Dish

Ingredients Method

Ingredients

  

Cauliflower

• 2 heads fresh cauliflower cut into florets
• ¼ c olive oil
• 2 teaspoon cumin
• 2 teaspoon paprika
• 1 teaspoon all spice
• ¾ teaspoon turmeric
• 1 ½ teaspoon salt
• ¼ teaspoon cinnamon
• ¼ teaspoon garlic powder

Tahini turmeric dressing

• ¼ cup tahini
• ¼ cup lemon juice
• 2 tablespoon water
• 1 tablespoon olive oil
• ½ tablespoon pure maple syrup
• ¼ teaspoon salt
• 1 teaspoon ground turmeric

Garnishes

• pomegranate seeds
• fresh chopped mint and dill
• sesame seeds

Method

 

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
2. Toss the cauliflower onto the parchment paper along with the olive oil and shawarma spice mix.
3. Mix well so that each piece is well coated in oil and spices. Roast for 40-45 minutes. (I used rather large florets. If you prefer smaller florets, you will have to adjust the cooking time)
4. While the cauliflower is roasting, whisk together the turmeric tahini dressing.
5. Remove the cauliflower from the oven and transfer to a serving platter.
6. Top with the sauce, pomegranate seeds, fresh chopped herbs, and sesame seeds.