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!