Roasted Cauliflower with Tahini and Toasted Almonds

• cauliflower (cut into bite-sized florets) 1 large head
• extra-virgin olive oil 2 tbsp
• ground cumin 0.5 tsp
• salt (divided) 0.5 tsp
• black pepper (freshly ground) 0.25 tsp
• tahini (well stirred) 3 tbsp
• fresh lemon juice 2 tbsp
• garlic (finely grated or minced) 1 clove
• water (plus more if needed to thin the sauce) 3 tbsp
• sliced almonds 0.25 cup
• fresh parsley (chopped) 2 tbsp
• lemon zest (finely grated) Optional 0.5 tsp

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 425°F (220°C). Line a large baking tray with baking parchment.

02

Step 2

Place the cauliflower florets in a mixing bowl. Add the olive oil, cumin, half the salt, and black pepper. Toss until the florets are evenly coated.

03

Step 3

Spread the cauliflower across the prepared tray in a single layer. Roast for 25 to 30 minutes, turning the florets halfway through, until tender and browned at the edges.

04

Step 4

While the cauliflower roasts, place the sliced almonds in a dry skillet over medium-low heat. Toast for 3 to 5 minutes, stirring often, until lightly golden and fragrant. Transfer them to a plate so they do not continue cooking in the hot pan.

05

Step 5

In a small bowl, whisk together the tahini, lemon juice, garlic, remaining salt, and water until smooth. Add another teaspoon of water at a time if the sauce is too thick to drizzle.

06

Step 6

Transfer the roasted cauliflower to a serving plate. Drizzle with the tahini sauce and scatter the toasted almonds and chopped parsley over the top.

07

Step 7

Finish with lemon zest if using, and serve while the cauliflower is warm.

Kitchen notes