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Hawayej Roasted Cauliflower with Meyer Lemon Tahina

This recipe is great as a side, but is also hearty enough to serve as a main course.

Travis Swikard|Jan 18, 2022
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30 Minutes

2-4 Servings

Easy

Vegetable | Roast | Roasting Pan

This recipe features perfectly charred and spiced cauliflower with a Meyer Lemon Tahina that is wonderful for weeknight dinners and just as good for leftovers the next day. Cooked in a

Roasting Pan

like ours, you can start on the stovetop and move to the oven to get your vegetables nice and crispy.

Note: Hawayej can be a difficult spice blend to find. Chef Swikard reccomends buying from

La Boite

. However, you can also make your own by combining 1/4 cup ground cumin, 1 tablespoon ground cardamom, 2 tablespoons tumeric, 1 tablespoon ground coriander, and 1/4 cup freshly ground pepper.

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Ingredients

For the Meyer Lemon Tahina

1

garlic clove, microplaned

1

meyer lemon, zested and then juiced

1

cup tahini

1

cup ice water

2

teaspoons salt

For the Cauliflower

2-3

tablespoons Hawayej Spice (see note)

1/2

cup extra virgin olive oil

3

garlic cloves, crushed

1

head of cauliflower, cut into equal size florets

Salt, to taste

Instructions

STEP 1

In a blender, combine all ingredients and puree until smooth. Set aside.

STEP 2

Preheat the oven to 425F.

STEP 3

Over medium heat, preheat your

Carbon Steel Roasting Pan

. This ensures your veggies meet a hot surface, and browning occurs right away.

STEP 4

In a medium sized bowl, mix the spice with the extra virgin olive oil to make a paste, then add the garlic and florets, seasoning with two or three big pinches of kosher salt. Toss to coat.

STEP 5

Place the cauliflower in the pan and then put it in the oven to caramelize.

STEP 6

Roast for about 6-7 minutes on each side, or until nicely caramelized and cooked through.

STEP 7

Spread the tahina on the bottom of an

Entrée Bowl

and top with roasted cauliflower. Chef Swikard loves to add barberries, chopped pistachios, torn mint, and dill to garnish.

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