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This Middle Eastern-inspired spicy roasted cauliflower is the perfect companion to roasted lamb and spiced chicken. With this vegetable side technique is just as important as the ingredients used. The cauliflower should be roasted so that it has deeply caramelized parts and is not mushy. To achieve this, use high heat and plenty of oil and cook uncovered turning frequently.
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Spicy Roasted Cauliflower with Red Pepper Tahini, Raisins, Olives, and Fresh Herbs
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This flavorful cauliflower dish compliments roast lamb and spiced chicken and main dishes inspired by South Eastern European, Greek, Middle Eastern, and North African cuisines. This side dish is vegetarian, vegan, dairy-free, and gluten-free.
Ingredients
1 head of cauliflower
1/4 cup oil
1/2 cup Roasted Red Pepper Tahini – A delicious sauce for raw and roasted vegetables.
1/4 cup water
1/4 cup raisins (regular or golden)
2 Tablespoons Black Olives (preferable dry-cured), chopped
2 Tablespoons Cilantro leaves, chopped dill, and/or chopped mint
Instructions
Preheat the oven to 450 F.
Cut the cauliflower into bite-sized pieces. Place on a sheet pan in a single layer, drizzle with oil and sprinkle generously with salt and pepper. Using your hands, toss the cauliflower around on the sheet pan to evenly distribute the oil.
Roast the cauliflower, turning every 10 minutes for 20-30 minutes or until it is tender and deeply caramelized in some places.
While the cauliflower is cooking, combine the raisins and water in a microwave-safe container and microwave for 2 minutes. Let the raisins steep in the water for 10 minutes or so.
To the raisins, add the tahini. Microwave for another minute.
When the cauliflower is done cooking, toss it with the tahini mixture and chopped olives. If it seems too thick, add another tablespoon or two of water. Taste and season with salt and pepper as needed. Sprinkle with chopped herbs.
Serve and enjoy!
I have never tried to roast cauliflower, but I feel confident with your recipe to give it a try! It looks and sounds amazingly delicious!
So glad I discovered this recipe! Definitely giving this a try for dinner tonight; looks too good to pass up, indeed!
I’ve never had roasted cauliflower with Mediterranean flavors. This sounds wonderful!
Such a unique way to roast a common vegetable. What do the raisins help to offer the flavors and textures in the dish>? Do they remain sweet or do they change flavors while cooking? I’m so curious.
Hi Nicole,
That’s a great question. Between the olives, the raisins, and the red pepper sauce, you end up with a nice sweet-salty-spicy thing going on. Raisins and dried fruit are pretty commonly used in savory dishes in Mediterranean and Middle Eastern cuisine. They do stay sweet, but in a balanced and restrained way.
So many of my favourite things in this dish. I’ll be giving this cauliflower recipe a go soon.