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Photo:Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer Wendorf
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
OurRoasted Cauliflower with Tahini-Yogurt Sauceisn’t your average roasted cauliflower; it’s so much more. A smoky-sweet yogurt sauce forms the bold base of this recipe. It is topped with antioxidant-rich cauliflower that’s tossed in warm spices and roasted to perfection (think crispy bits on the edges and a warm, tender bite on the inside). The fresh herbs add color, freshness and anti-inflammatory compounds to amplify the flavor and nutrition in this recipe. Keep reading for our expert tips, including how to ensure even browning on your cauliflower.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients1medium headcauliflower, cut into 1- to 2-inch florets (6cups)3tablespoonsextra-virgin olive oil½teaspoonground coriander½teaspoonground cumin¼teaspoonsaltplus⅛teaspoon, divided¼teaspoonground pepper¼cupwhole-milk plain strained (Greek-style) yogurt¼cupfinely chopped mixed fresh tender herbs(such as dill, mintorflat-leaf parsley), plus more for garnish2tablespoonstahini2tablespoonswater1tablespoonharissa sauceor1½teaspoonsharissa paste1tablespoonhoney2clovesgarlic, minced
Cook Mode(Keep screen awake)
Ingredients
1medium headcauliflower, cut into 1- to 2-inch florets (6cups)
3tablespoonsextra-virgin olive oil
½teaspoonground coriander
½teaspoonground cumin
¼teaspoonsaltplus⅛teaspoon, divided
¼teaspoonground pepper
¼cupwhole-milk plain strained (Greek-style) yogurt
¼cupfinely chopped mixed fresh tender herbs(such as dill, mintorflat-leaf parsley), plus more for garnish
2tablespoonstahini
2tablespoonswater
1tablespoonharissa sauceor1½teaspoonsharissa paste
1tablespoonhoney
2clovesgarlic, minced
DirectionsPreheat oven to 450°F. Toss cauliflower florets, 3 tablespoons oil, ½ teaspoon each coriander and cumin and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet until evenly coated; spread in a single layer.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfRoast until the cauliflower is golden brown, 20 to 22 minutes. Let cool for 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, combine ¼ cup each yogurt and herbs, 2 tablespoons each tahini and water, 1 tablespoon harissa sauce (or 1½ teaspoons harissa paste), 1 tablespoon honey, the minced garlic and the remaining ⅛ teaspoon salt in a medium bowl; whisk until well combined.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfSpoon the tahini mixture onto a serving dish and arrange the cauliflower on top. Garnish with fresh herbs, if desired.Frequently Asked QuestionsYou can make the tahini-yogurt sauce 2 to 3 days ahead and store it in an airtight container in the refrigerator. You can also cut the unwashed cauliflower into florets a day in advance and store them loosely covered in the crisper drawer of your refrigerator. However, it’s best to wash the cauliflower just before using it.The cauliflower can be a vegetarian main course served with brown rice or quinoa. It would also be fabulous as a side served with recipes like ourBasic Whole Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakorAir-Fryer Lamb Chops.EatingWell.com, November 2024
Directions
Preheat oven to 450°F. Toss cauliflower florets, 3 tablespoons oil, ½ teaspoon each coriander and cumin and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet until evenly coated; spread in a single layer.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfRoast until the cauliflower is golden brown, 20 to 22 minutes. Let cool for 5 minutes.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfMeanwhile, combine ¼ cup each yogurt and herbs, 2 tablespoons each tahini and water, 1 tablespoon harissa sauce (or 1½ teaspoons harissa paste), 1 tablespoon honey, the minced garlic and the remaining ⅛ teaspoon salt in a medium bowl; whisk until well combined.Photographer: Morgan Hunt Glaze, Prop Stylist: Lydia Pursell, Food Stylist: Jennifer WendorfSpoon the tahini mixture onto a serving dish and arrange the cauliflower on top. Garnish with fresh herbs, if desired.Frequently Asked QuestionsYou can make the tahini-yogurt sauce 2 to 3 days ahead and store it in an airtight container in the refrigerator. You can also cut the unwashed cauliflower into florets a day in advance and store them loosely covered in the crisper drawer of your refrigerator. However, it’s best to wash the cauliflower just before using it.The cauliflower can be a vegetarian main course served with brown rice or quinoa. It would also be fabulous as a side served with recipes like ourBasic Whole Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakorAir-Fryer Lamb Chops.
Preheat oven to 450°F. Toss cauliflower florets, 3 tablespoons oil, ½ teaspoon each coriander and cumin and ¼ teaspoon each salt and pepper together on a large rimmed baking sheet until evenly coated; spread in a single layer.
Roast until the cauliflower is golden brown, 20 to 22 minutes. Let cool for 5 minutes.
Meanwhile, combine ¼ cup each yogurt and herbs, 2 tablespoons each tahini and water, 1 tablespoon harissa sauce (or 1½ teaspoons harissa paste), 1 tablespoon honey, the minced garlic and the remaining ⅛ teaspoon salt in a medium bowl; whisk until well combined.
Spoon the tahini mixture onto a serving dish and arrange the cauliflower on top. Garnish with fresh herbs, if desired.
Frequently Asked QuestionsYou can make the tahini-yogurt sauce 2 to 3 days ahead and store it in an airtight container in the refrigerator. You can also cut the unwashed cauliflower into florets a day in advance and store them loosely covered in the crisper drawer of your refrigerator. However, it’s best to wash the cauliflower just before using it.The cauliflower can be a vegetarian main course served with brown rice or quinoa. It would also be fabulous as a side served with recipes like ourBasic Whole Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakorAir-Fryer Lamb Chops.
Frequently Asked Questions
You can make the tahini-yogurt sauce 2 to 3 days ahead and store it in an airtight container in the refrigerator. You can also cut the unwashed cauliflower into florets a day in advance and store them loosely covered in the crisper drawer of your refrigerator. However, it’s best to wash the cauliflower just before using it.
The cauliflower can be a vegetarian main course served with brown rice or quinoa. It would also be fabulous as a side served with recipes like ourBasic Whole Roast Chicken,Rosemary & Garlic-Basted Sirloin SteakorAir-Fryer Lamb Chops.
EatingWell.com, November 2024
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Nutrition Facts(per serving)222Calories16gFat17gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Sarah Pflugradt, Ph.D., RDN, CSCS
andLinda Frahm
Linda Frahm
