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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.
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.
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.
