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roasted cauliflower tahini recipe roast vegetables
Photo credit Rachel Simons

Mixed Roasted Vegetables with Tahini Sauce

This celebration of vegetables is versatile and delicious.

  • Total Time: 55 minutes
  • Yield: Serves 4-6

Ingredients

Units
  • 1 head cauliflower
  • 1 red onion
  • shishito peppers
  • whole carrots
  • pomegranate, for garnish (optional)
  • fresh parsley, for garnish (optional)

For the tahini sauce:

  • ½ cup tahini
  • ½ cup ice water
  • juice of ½ lemon
  • 1 tsp olive oil
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Place the whole head of cauliflower in a pot of boiling water for 7 minutes. Remove and pat dry. Place the cauliflower head and all other selected vegetables on a parchment lined sheet pan, drizzle with roughly 5 Tbsp olive oil, and season with salt and pepper. Roast for 45 minutes or until browned.
  3. While the vegetables are roasting, make the lemony tahini sauce: whisk together in a bowl until smooth the tahini, iced water, lemon juice, olive oil, salt and pepper to taste.
  4. To assemble: Place the vegetables on a platter with the whole cauliflower as the centerpiece and drizzle with the tahini sauce. Garnish with wedges of pomegranate for extra color if desired.

Notes

The tahini sauce can be made at least two days ahead and kept refrigerated.

  • Author: Rachel Simons
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Side Dish
  • Method: Easy
  • Cuisine: Mizrahi

Find it online: https://www.myjewishlearning.com/the-nosher/mixed-roasted-vegetables-with-tahini-sauce-recipe/