Garam Masala Roasted Cauliflower With Tahini

Crispy caramelized roasted cauliflower marinated in Garam Masala with a tangy garlicky tahini dressing that is light and fresh.

Cauliflower is an underrated vegetable! In my house, we can eat a whole large head in one sitting. Roasting the cauliflower gives it a crispy and meaty texture that has a great chew. This also goes well with a heavier sauce such as tahini. The garam masala gives it a flavorful smoky warm depth, which makes a great vegetarian entree or a great side for chicken or fish. I also love that I can make extra and it is amazing the next day for lunch added to my salad.

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What ingredients do you need for garam masala roasted cauliflower with tahini?

• Cauliflower
• Garam Masala
• Grapeseed oil
• Maldon Sea Salt
• Tahini
• Ginger
• Garlic
• Limes
• Water
• Cumin
• Pomegranate seeds
• Cilantro

The Recipe...

Place tahini, yogurt, ginger, garlic, lime juice, lime zest, cumin, olive oil, and salt in a blender and purée. Add cold water to sauce until desired consistency.  Add salt to taste and set aside.

Cut up cauliflower into individual florets. Place on an aluminum lined sheet pan. Drizzle with grape seed oil. Add Garamond masala and sea salt. Toss to combine.

Roast at 375 degrees for approximately 30 minutes or until crispy brown and cooked through. The time depends on how small you cut the pieces. Taste for salt and add if needed.

Arrange roasted cauliflower on a serving dish. Pour tahini dressing all over and sprinkle with pomegranate seeds and chopped cilantro. Add lime or lemon zest or serve with lime on the side to give a little acid.

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Recipe Tips:

Cauliflower:

• To add more protein to this salad, you could roast chickpeas with the cauliflower.
• You could also add carrots or any root vegetables.
• Garam masala is not spicy, so if you would like heat, you can add your favorite hot sauce or cayenne to taste.
• This can be served warm or room temperature. It’s great for a picnic!

Tahini:

• It’s great as a dip for vegetables or on a sandwich.
• If you would like to add some heat add your favorite hot sauce.
• You could add some fresh cilantro or fresh herbs for added flavor.

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Can you make this ahead of time?

• Yes, I sometimes roast the cauliflower the day before and then build the salad before serving.
• You can also make the tahini in advance. The sauce can last in the refrigerator for up to 2 weeks.

Storing tips?

• Cauliflower: This salad will store in your fridge for up to 5 days.
• Tahini: The sauce can last in the refrigerator for up to 2 weeks. This sauce would freeze well for 6 months.

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