Best 4 Roasted Cauliflower With Tahini And Sriracha Recipes

Roasted cauliflower has become a popular dish due to its delicious and healthy properties. This dish can be prepared in a variety of ways, and this article will provide you with everything you need to know in order to make a tasty roasted cauliflower with tahini and sriracha.

Let's cook with our recipes!

ROASTED CAULIFLOWER WITH TAHINI AND SRIRACHA

Roasted Cauliflower with Tahini and Sriracha image

Tahini and Sriracha are both delicious, and work surprisingly well together. This is a savory side dish or appetizer with a kick!

Provided by LauraF

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 25m

Yield 2

Number Of Ingredients 9

Ingredients

1 pound cauliflower florets
1 tablespoon grapeseed oil
1 pinch ground cumin
salt and ground black pepper to taste
2 tablespoons tahini
1 tablespoon Sriracha sauce
2 teaspoons water, or as needed
1 tablespoon chopped cilantro
1 teaspoon sesame seeds

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
Plate cauliflower and garnish with cilantro and sesame seeds.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 16.6 g, Fat 16 g, Fiber 7.6 g, Protein 7.4 g, SaturatedFat 1.9 g, Sodium 482.2 mg, Sugar 5.5 g

ROASTED CAULIFLOWER WITH YOGURT TAHINI DRESSING

Roasted Cauliflower with Yogurt Tahini Dressing image

Cauliflower is one of my favorite ingredients. My kids love it. It pairs so well with so many different things: chicken, fish, etc. I've started to use tahini a lot more in my cooking; it's a great way to bring complex flavor to a dish.

Provided by Marc Murphy

Categories appetizer

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

2 heads cauliflower, cut into florets
Two 15-ounce cans chickpeas, drained
6 shallots, cut into quarters
2 tablespoons zaatar
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/2 cup plain Greek yogurt
2 tablespoons tahini
Juice of 2 lemons

Steps:

Preheat the oven to 400 degrees F.
In a large bowl, mix the cauliflower, chickpeas, shallots, olive oil, zaatar and salt and pepper. Pour into a 2-quart oval cast-iron casserole pan and place in the oven to roast until the florets are tender, about 35 minutes.
To make the dressing, mix the yogurt, tahini, lemon juice and salt and pepper to taste in a medium bowl. Mix well to dissolve the tahini.
Place the casserole on a trivet or heatproof surface. Drizzle the dressing on top and serve while still warm.

SRIRACHA WHOLE ROASTED CAULIFLOWER

Sriracha Whole Roasted Cauliflower image

I've recently been experimenting with cauliflower, finding different ways to make it exciting. This one has a kick and a great crunch. It's also fun to put on the table and surprise your guests!

Provided by The Gruntled Gourmand

Categories Fruits and Vegetables Vegetables Cauliflower Roasted

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

¼ cup olive oil
1 lemon, zested and juiced
1 tablespoon sriracha sauce
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon Montreal steak seasoning
1 teaspoon ground coriander
1 head cauliflower, leaves removed and base trimmed
¼ cup freshly grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix olive oil, lemon zest, lemon juice, Sriracha hot sauce, cumin, garlic powder, steak seasoning, and coriander together in a bowl. Place cauliflower on the prepared baking sheet and brush olive oil mixture (or use your hands) over the entire cauliflower.
Roast in the preheated oven until cauliflower is lightly browned and dry, 30 to 40 minutes. Cool cauliflower for 5 to 10 minutes. Cut cauliflower into wedges and sprinkle Parmesan cheese over each.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 9.5 g, Cholesterol 2.9 mg, Fat 10.4 g, Fiber 3.7 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 647.2 mg, Sugar 2.7 g

ROASTED CAULIFLOWER WITH TAHINI YOGURT RECIPE BY TASTY

Roasted Cauliflower With Tahini Yogurt Recipe by Tasty image

This dish will make roasted cauliflower your new favorite veggie. It is great for groups and will be the easiest dish on the table. The tahini yogurt is also a great dip for all veggie snacks, so you can always enjoy it on it's own!

Provided by Nichi Hoskins

Categories Sides

Time 37m

Yield 8 servings

Number Of Ingredients 17

Ingredients

2 large heads cauliflower
6 tablespoons olive oil
1 ¼ teaspoons kosher salt,
¼ teaspoon black pepper
1 tablespoon za'atar
1 teaspoon ground cumin
1 cup full-fat greek yogurt
3 tablespoons tahini
1 lemon, zested
1 lemon, juiced
1 tablespoon extra virgin olive oil, good-quality
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup fresh mint leaf, torn if large
½ cup pomegranate seeds
¼ cup pine nuts, toasted
1 tablespoon extra virgin olive oil

Steps:

Preheat the oven to 425°F (220°C).
Remove the large, tough outer leaves from cauliflower, and reserve any smaller, tender leaves. Cut cauliflower into medium florets.
In a large bowl, toss the cauliflower florets with the olive oil, salt, pepper, za'atar, and cumin. Spread in an even layer on 2 baking sheets, making sure the florets have some space between them.
Roast the cauliflower for 18-22 minutes, until crisp, tender, and browned in spots. Set aside.
While cauliflower roasts, make the tahini yogurt sauce: Combine the yogurt, tahini, lemon zest, lemon juice, olive oil, salt, and pepper in a medium bowl and mix well. Set aside or refrigerate until ready to use. The tahini yogurt will keep in an airtight container in the refrigerator for up to 5 days.
To assemble, spread the tahini yogurt almost all the way to the edges of a serving platter. Arrange the cauliflower on top of the yogurt, letting the yogurt peek out on the sides. Scatter the mint, pomegranate seeds, and pine nuts over the cauliflower. Drizzle the olive oil over the cauliflower and serve immediately.
Enjoy!

Nutrition Facts : Calories 261 calories, Carbohydrate 19 grams, Fat 19 grams, Fiber 5 grams, Protein 7 grams, Sugar 9 grams

Tips:

Use fresh cauliflower florets for the best flavor and texture.
To get evenly roasted cauliflower, make sure the florets are all roughly the same size.
If you want a crispy roasted cauliflower, toss the florets in a little bit of oil before roasting.
Season the cauliflower with salt and pepper before roasting.
For a more flavorful roasted cauliflower, try adding some herbs, spices, or a citrus zest to the pan.
Roast the cauliflower until it is tender and slightly browned.
Serve the roasted cauliflower immediately with your favorite dipping sauce.
Store leftover roasted cauliflower in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted cauliflower is a delicious, healthy, and versatile dish that can be enjoyed as a snack, side dish, or main course. With its mild flavor, roasted cauliflower can be easily paired with a variety of sauces and dips. The tahini-sriracha sauce is a particularly good match for roasted cauliflower, as the creamy texture of the tahini complements the spicy kick of the sriracha. Whether you are looking for a quick and easy weeknight meal or a healthy appetizer for a party, roasted cauliflower is a great option.