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Roasted cauliflower with shawarma spice and turmeric tahini

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
Cook Time 45 minutes
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.