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.
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.
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
- For the Meyer Lemon Tahina
- For the Cauliflower
- 1.
In a blender, combine all ingredients and puree until smooth. Set aside.
- 2.
Preheat the oven to 425F.
- 3.
Over medium heat, preheat your Carbon Steel Roasting Pan. This ensures your veggies meet a hot surface, and browning occurs right away.
- 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.
- 5.
Place the cauliflower in the pan and then put it in the oven to caramelize.
- 6.
Roast for about 6-7 minutes on each side, or until nicely caramelized and cooked through.
- 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.
